Reuben Rolls

Rolls:
1 (8-ounce) can refrigerated crescent dinner rolls
1/4 pound thinly sliced corned beef
1/2 cup finely shredded Swiss cheese
1/3 cup well-drained sauerkraut
Dipping Sauce:
1/2 cup store-bought Thousand Island salad dressing
1 tablespoon milk

Unroll dough into 2 long rectangles. Press each to form a
12-inch-long rectangle; press perforations to seal. Layer 1/2 of
corned beef on each dough rectangle, cutting to fit if
necessary. Top each with 1/2 of Swiss cheese and 1/2 of
sauerkraut. Starting at long side, roll up each tightly; seal
along edges. Place seam side down on ungreased baking sheet;
tuck edges under.

Bake in preheated 375-degree F. oven 12 to 14 minutes or until
golden brown.

Meanwhile make Dipping Sauce. In small bowl, combine Thousand
Island dressing and milk; mix well.

To serve, cut warm rolls into 1-inch slices; place on serving
platter. Serve with Dipping Sauce.

Yield: 24 servings