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.