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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. Step 2 Layer corned beef, swiss, and then.
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Assemble Reuben: Preheat grill/broiler to medium high with shelf about 25cm/10" from heat source. Toast bread. Spread with butter, then 1 tbsp Russian Dressing on each piece. Pick up pastrami and let excess juices drip away, then place on bread. Do same for sauerkraut, pile onto pastrami, then top with cheese.
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Preheat the oven's broiler. Arrange cocktail rye slices on a baking sheet. Top each one with about 2 teaspoons of thousand island salad dressing, then fold about 1/2 slice of corned beef to fit the bread, and lay over the dressing. Place a small amount of sauerkraut over the meat, then top with 1/4 slice of the Swiss cheese, or a slice about as.
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Heat oven to 375°F. Unroll 1 can of dough onto large ungreased cookie sheet. Spread Thousand Island dressing on dough to within 1/2 inch of edges. Top with corned beef, Swiss cheese and sauerkraut. 2. Unroll remaining can of dough on work surface. Spread mustard to within 1/2 inch of edges. Place mustard side down on sauerkraut.
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Put the two sides together. Preheat an electric griddle to 300°F (150°C), or heat a heavy skillet over medium-low. Evenly coat each outside sandwich face with a thin layer of butter. Place the assembled sandwich on the preheated griddle or skillet and cook for about 5 minutes per side.
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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.
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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. Yield: Serves 6.
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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.
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Preparation. In a small bowl, whisk together the mayo, ketchup, relish, horseradish, Worcestershire, salt and pepper to make the dressing. Chill until ready to use. In a large skillet over medium-high heat, heat butter. Add corned beef or pastrami and cook until browned, 5 minutes.
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In a medium mixing bowl, stir together the cheesy mixture with the corned beef and sauerkraut. Chill until cool enough to handle. Preheat the oven to 425 F. Spray a baking sheet with cooking spray or grease/butter the pan. Form the mixture into 1-inch balls, then roll each ball in the bread crumbs or crushed chex cereal.
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1 tbsp ketchup. 1 tbsp horseradish. 1 tsp Worcestershire sauce. 1/4 tsp paprika. 2 (8-oz) tubes refrigerated crescent rolls. 6 slices swiss cheese. 2 tbsp melted butter. 1 tsp granulated sugar. Caraway seeds.
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In a large bowl, combine sauerkraut, corned beef, sour cream, onion and garlic. Transfer to a greased 11x7-in. baking dish. Sprinkle with the cheese and bread cubes; drizzle with butter. Bake, uncovered, until heated through and the cheese is melted, 25-30 minutes.
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Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish. Mix sauerkraut and salad dressing together in a bowl until well combined. Unroll crescent roll dough, and cut dough in half; place one half of the dough onto a floured work surface, and pinch the perforations of the dough closed to make 1 sheet.
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Heat your oven to 350°F. Grease a small baking sheet with cooking spray. Place one tube of crescent rolls on the pan and press the seams together. Bake for about 10 minutes until lightly golden. After removing the crescent rolls from the oven, spread a thin layer of Silver Spring Horseradish Sauce on top. Then, layer corned beef, Swiss cheese.
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Preheat your oven to 350 degrees F. Spray a 9 x 13 baking dish with cooking spray. Place bottom half of rolls in baking dish. Arrange slices of corned beef evenly over rolls, then arrange cheese slices evenly over beef. Sprinkle sauerkraut evenly over cheese. Drizzle as evenly as possible with dressing.
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Slice the corned beef against the grain into ¼ slices. Then slice the slices into bite sized pieces. Drained the cooked cabbage mixture. To assemble, in a large bowl, toss cooked corned beef pieces, Swiss cheese, drained cabbage mixture and enough dressing to coat the mixture. Divide into bowls and top with the toasted bread strips.
