Description
These Savory Reuben Crescent Rolls are a delightful twist on the classic Reuben sandwich, wrapped in flaky crescent roll dough and baked to golden perfection. Packed with corned beef, tangy sauerkraut, melted Swiss cheese, and a drizzle of Thousand Island dressing, they make a perfect appetizer or snack that’s easy to prepare and deliciously satisfying.
Ingredients
Scale
Rolls
- 1 can (8 oz) crescent roll dough
Filling
- 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 prevent sticking and ensure easy cleanup.
- Prepare Dough: Unroll the crescent roll dough onto a clean surface and pinch the seams together gently to form one large rectangular sheet, which serves as the base for the filling.
- Add Fillings: Evenly layer the thinly sliced corned beef over the dough, followed by drained sauerkraut and slices of Swiss cheese. Drizzle the Thousand Island dressing on top to add creamy tanginess.
- Roll and Slice: Starting from one end of the rectangle, tightly roll the dough with the fillings inside into a log shape. Use a sharp knife to slice the log into 1 to 2 inch pieces, creating individual rolls.
- Bake Rolls: Arrange the sliced rolls on the lined baking sheet, spaced slightly apart. Bake in the preheated oven for 15 to 20 minutes until the rolls are golden brown, the cheese is melted, and the dough is cooked through. Let them cool slightly before serving to avoid burns and to allow flavors to meld.
Notes
- Ensure the sauerkraut is well drained to prevent soggy dough.
- Use freshly sliced corned beef for a more tender texture.
- These rolls can be served warm or at room temperature, making them great for parties.
- For an extra crispy crust, brush the tops with melted butter before baking.
- Store leftovers in an airtight container and reheat in the oven for best texture.
