1 (8 ounce) can refrigerated crescent rolls
3/4 cup sauerkraut
4 ounces Swiss cheese, grated
12 ounces corned beef, shredded
2 tablespoons Thousand Island dressing (optional)
Cook corned beef according to package directions. Cool and shred with two forks.
Grate cheese. Unroll crescent rolls and separate. Spread each triangle of dough with about 1 teaspoon Thousand Island dressing (if desired). Top with shredded corned beef, grated cheese, and sauerkraut. Roll from large to small end. Place on cookie sheet with point end down. Bake at 425 degrees F for 10 to 12 minutes or until golden brown.