INGREDIENTS
- 2 Cans Refrigerated Crescent Roll Dough
- 1 Pound Thinly Sliced Corned Beef (Deli style)
- 8-10 Slices Swiss Cheese
- 1/4 Cup Mayonnaise or Thousand Island Dressing
- 1/2 Cup Sauerkraut (Optional, drained well)
- 2 Tablespoons Melted Butter
- 1 Teaspoon Everything Bagel Seasoning or Dried Dill
INSTRUCTIONS
1. PREP: Separate the crescent dough into triangles.
2. LAYER: Spread a little dressing on each piece, then top with a slice of beef and cheese.
3. ROLL: Roll tightly and place side-by-side in a greased baking dish.
4. FINISH: Brush with melted butter and sprinkle with seasoning.
5. BAKE: Bake at 190°C (375°F) for 15-20 minutes until golden brown and bubbly.
CRISPY BEER-BATTERED FISH
INGREDIENTS
- 1 lb White Fish Fillets (Cod, Haddock, or Pollock)
- 1 Cup All-Purpose Flour (plus extra for dredging)
- 1 Cup Cold Beer (or Sparkling Water for a non-alcoholic version)
- 1 Teaspoon Baking Powder
- 1 Teaspoon Garlic Powder & Paprika
- Salt and Black Pepper to taste
- Vegetable Oil for frying
INSTRUCTIONS
1. DRY THE FISH: Pat the fish fillets completely dry with paper towels. Season with salt and pepper.
2. MAKE BATTER: Whisk flour, baking powder, and spices. Slowly whisk in cold beer until the batter is smooth.
3. COAT: Dredge fish in dry flour, then dip into the batter, letting excess drip off.
4. FRY: Carefully place in hot oil (175°C / 350°F) and fry for 4-5 minutes until deep golden brown.
5. DRAIN: Place on a wire rack or paper towels. Serve immediately with lemon wedges.
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