1 package refrigerated crescent rolls
1 (8 ounce) can sauerkraut, well drained
1 tablespoon Thousand Island dressing
8 thin slices cooked corn beef
2 slices Swiss cheese

Cut corned beef and Swiss cheese into 1/2-inch strips.

Separate rolls into 8 triangular pieces. Snip drained sauerkraut to long strands and combine with salad dressing. Place 1 slice corned beef across wide edge of triangle roll. Spread 2 tablespoons sauerkraut mixture on corned beef, and top with 2 strips of Swiss cheese. Roll up beginning with wide end of triangle. Bake on an ungreased baking sheet at 375 degrees F for 10 to 15 minutes, or until golden brown.

Serve hot.