1 8 oz can Sauerkraut (drained

-and snipped) 1/4 ts Caraway seed 1/2 cup Mayo or

-Salad dress. 2 tb Green Pepper (chopped) 1

-Tbsp Green Onion (sliced) 1 tb Chili sauce 1 Tbsp Pimiento

-(chopped) 2 pk Crescent rolls (16ct) Corned

-beef filling(*) FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene OR] Franfurter filling (*) 1/2 cup American Cheese (shredded) Combine snipped sauerkraut and caraway seed; set aside. Combine mayo or salad dressing, green pepper, pimiento, sliced green onion, and chili sauce; mix well. Set aside. Unroll crescent roll dough; form into eight 6 x 3 1/2-inch rectangles by pressing perforated edges

together. 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. fold over other half of dough; seal edges with tines of fork. Place on ungreased baking sheet. Bake at 425 degrees til golden brown, about 10 minutes. makes 8 sandwiches. * Corned Beef Filling... In small bowl combine 1/2 of a 12 oz can of corned beef (chopped), 1/2 cup shredded Swiss Cheese; and 1 Tbsp snipped parsley. * Frankfurter Filling... Thinly slice 2 frankfurters. In small bowl combine frankfurters with 1/4 cup chopped dill pickle.