1 roll crescent dough
1/3 lb corned beef, thinly sliced
1/3 cup swiss cheese, shredded
16 Lil Smokies
2 tbsp brown mustard
1/3 cup sauerkraut, drained and squeezed lightly with paper towel
2 tbsp butter, melted
1 tbsp caraway seeds
1000 Island dressing for dipping
Preheat oven to 375. Unroll dough and cut each triangle lengthwise, set aside. Take a slice of corned beef, sprinkle with a pinch of swiss cheese and top with one smokie. Wrap the corned beef around the little smokie making a roll shape. Repeat with all the lil smokies.
Brush one side of a crescent triangle with mustard and top with 1 tsp sauerkraut. Place a corned beef wrapped lil smokie on thicker side of the crescent and roll it up. Repeat until all have been wrapped.
Transfer to a baking sheet. Brush the top of the crescent rolls with melted butter and sprinkle with caraway seeds. Bake until golden brown, 18-20 minutes. Serve with 100 Island for dipping.
