Description
Savory Reuben Crescent Rolls are a delicious twist on the classic Reuben sandwich, featuring layers of corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing wrapped in flaky crescent roll dough. Perfectly baked until golden and bubbly, these bite-sized rolls make a wonderful appetizer or snack for any occasion.
Ingredients
Scale
Crescent Roll Dough
- 1 can (8 oz) crescent roll dough
Fillings
- 8 oz thinly sliced corned beef
- 1 cup drained sauerkraut
- 4 slices Swiss cheese
- 2 tbsp Thousand Island dressing
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking the rolls.
- Prepare Dough: Unroll the crescent roll dough onto a clean surface and pinch the seams together to form one large rectangle to hold the fillings securely.
- Add Fillings: Evenly layer the thinly sliced corned beef, drained sauerkraut, and Swiss cheese on top of the dough. Then, drizzle the Thousand Island dressing over the layered ingredients for that distinctive Reuben flavor.
- Roll and Slice: Starting from one end, tightly roll the dough into a log shape. Slice the log into 1-2 inch pieces to create individual crescent rolls.
- Bake: Place the sliced rolls on the prepared baking sheet and bake in the preheated oven for 15-20 minutes, or until they turn golden brown and the filling is bubbly, then allow to cool slightly before serving.
Notes
- Make sure to drain the sauerkraut well to avoid soggy rolls.
- For a spicier kick, add a little mustard or hot sauce inside the rolls.
- Use a sharp knife to slice the rolled dough to keep the filling intact.
- These can be made ahead of time and baked just before serving for convenience.
- Leftovers can be refrigerated in an airtight container and reheated in the oven for best texture.
