REUBEN SQUARES

Ingredients 2 (8-oz.) tubes refrigerated crescent rolls 1/2 lb. corned beef 6 slices swiss cheese 3/4 c. sauerkraut 2 tbsp. melted butter Kosher salt Caraway seeds (optional) RUSSIAN DRESSING 1/4 c. mayonnaise 1 tbsp. ketchup 1 tbsp. horseradish 1 tsp. Worcestershire sauce 1 tsp. granulated sugar 1/4 tsp. paprika Kosher salt Freshly ground black pepper Instructions Preheat oven to 350°. Grease a small baking sheet with cooking spray. Unroll 1 tube of crescent rolls onto pan and pinch seams together. Bake until lightly golden, 10 minutes. Layer corned beef, swiss, and then sauerkraut on top of par-baked crescents. Top with second tube of crescent rolls and pinch seams and sides together. Brush with butter and sprinkle with salt and caraway seeds. Bake until golden and dough is cooked through, 30 minutes more. Meanwhile, make Russian dressing: In a medium bowl, combine mayonnaise, ketchup, horseradish, worcestershire sauce, sugar, and paprika. Season with salt and pepper. Cut reuben into squares and serve with Russian dressing for dipping. Notes Over the years so many people kept telling me how good rueben sandwiches were but I had never had them as of November 2019. Found this recipe and I can’t say I haven’t had them anymore. Friend Cindy made this recipe and had Kenny bring me a sample. I was hooked! Yum Yum! I have now altered them for the kids too. No sauerkraut and I used different lunch meat and cheese for them. A huge hit and very simple and totally satisfying. I don’t care for the sauce but others like it so I kept it on here. ENJOY!