| 1 | From the kitchen of: gary & margie hartford [eugene or] |
| 2 | franfurter filling (*) ?cup american cheese (shredded) |
| 3 | combine snipped sauerkraut and caraway seed; set aside. |
| 4 | Combine mayo or salad dressing, green pepper, pimiento, sliced green onion, and chili sauce; mix well. |
| 5 | Set aside. |
| 6 | unroll crescent roll dough; form into eight 6 x 3 ?inch rectangles by pressing perforated edges together. |
| 7 | Spoon some of the corned beef filling or frankfurter filling into half of each dough rectangle; top with the sauerkraut mayo mixture, and shredded american cheese. |
| 8 | Fold over other half of dough; seal edges with tines of fork. |
| 9 | Place on ungreased baking sheet. |
| 10 | Bake at 425 degrees til golden brown, about 10 minutes. |
| 11 | Makes 8 sandwiches. |
| 12 | * corned beef filling... |
| 13 | In small bowl combine ?of a 12 oz can of corned beef (chopped), ?cup shredded swiss cheese; and 1 tbsp snipped parsley. |
| 14 | * frankfurter filling... |
| 15 | Thinly slice 2 frankfurters. |
| 16 | In small bowl combine frankfurters with ?cup chopped dill pickle. |
