Reuben Sandwich Ring

Reuben Sandwich Ring

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Ingredients:
8 ounces cream cheese, softened
1/2 pound sliced deli corned beef, finely chopped
1 can (11 ounces) sauerkraut, rinsed and squeezed very dry
1 1/2 cups shredded Swiss cheese
3 tablespoons fresh chopped parsley
1 teaspoon garlic powder
1 tablespoon prepared horseradish (optional)
Parchment paper (optional)
2 cans (8 ounces each) refrigerated crescent roll dough
1 egg, beaten
1 tablespoon sesame seeds, optional
Thousand Island Dressing, optional

Directions:
In a bowl mix together first 7 ingredients. Preheat oven to 350 degrees. Unroll crescent dough and separate into 16 triangles. Line a large baking sheet or pizza pan with parchment paper or foil and spray well with cooking spray. To create the ring, place a small bowl in the center of the baking sheet to use as a guide. Unroll crescent dough and separate into 16 triangles. Arrange triangle in a circle overlapping a bit with wide end touching the bowl and points towards the outside. Spoon corned beef mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough at center of ring. Remove bowl. Brush dough with the beaten egg and sprinkle with sesame seeds. Filling will not be completely covered. Bake for 25-30 minutes or until the crescent dough is golden. Let rest a few minutes before slicing and serving. Carefully slide ring on to a large platter. Serve with Thousand Island dressing if you like.

Notes:
For the holidays I like to make the Ring look like a wreath. Cut a red pepper or roasted red pepper to look like a bow. Use parsley or celery leaves for the greens. So pretty! The perfect holiday appetizer!

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2 Comments

  1. Amy, I am confused after you say to take the other 8 triangles and lay between the 8 you already have there. Then you say Fold the points over, and that is where I don’t understand the directions. I see what the ring looks like, but these directions on how to make it are confusing.

    1. Amy Hanten says:

      Hi Kim. Thanks for sharing. I tweaked the recipe a bit to make it a easier to follow. This is one of my faves! Hope you like it too! -Amy