Description

These Reuben-Stuffed Crescent Rolls are a delicious, bite-sized twist on the classic Reuben sandwich. Featuring tender corned beef, tangy sauerkraut, and melted Swiss cheese wrapped in flaky crescent roll dough, they bake to a golden perfection and are best enjoyed warm with a side of Thousand Island dressing for dipping. Perfect as an appetizer or snack, these rolls combine savory flavors with easy prep and quick baking.

Ingredients

Scale

Main Ingredients

1 12-oz can crescent rolls (Pillsbury Grands recommended)
1 1/2 cups Swiss cheese, shredded
1/2 cup sauerkraut, squeezed dry
3 large slices corned beef (about 3 ounces), roughly chopped
2 tablespoons butter, melted
Dried basil (or parsley, chives, optional)
Thousand Island dressing (for dipping)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C), or follow the temperature indicated on your crescent roll package for best results.
Prepare Dough: Unroll the crescent roll dough and separate it into individual triangles as per the package instructions.
Add Fillings: On the wide end of each triangle, place about 1 tablespoon of shredded Swiss cheese, 1 tablespoon of well-drained sauerkraut, 1 tablespoon of roughly chopped corned beef, and another tablespoon of cheese on top.
Roll and Seal: Roll up each triangle starting from the wide end, enclosing the fillings inside. Ensure the edges are sealed tightly to prevent cheese from oozing out during baking. The shape might not look like a traditional crescent, but the flavor inside is what counts.
Arrange on Baking Sheet: Place the sealed rolls on a baking sheet lined with parchment paper or lightly greased to prevent sticking.
Bake: Bake the stuffed rolls at 350°F for 12 to 15 minutes, or according to the crescent roll package directions, until the tops are golden brown.
Finish with Butter and Herbs: Immediately after removing the rolls from the oven, brush the tops with melted butter and sprinkle with dried herbs like basil, parsley, or chives if using. This step is optional but adds extra flavor and a glossy finish.
Serve: Serve the warm rolls with Thousand Island dressing on the side for dipping. Enjoy them as a delicious appetizer or snack.

Notes

Squeeze the sauerkraut well to remove excess moisture, which helps prevent soggy rolls.
Ensure the cheese and dough edges are well sealed to avoid filling leakage during baking.
Feel free to customize the herbs according to your preference or omit them entirely.
These rolls are best served fresh and warm but can be reheated briefly in the oven.
Use quality corned beef and Swiss cheese for the best flavor.
Thousand Island dressing is traditional for dipping but can be substituted with Russian dressing or your favorite sauce.