Why You’ll Love This Recipe

I enjoy this recipe because it delivers the full flavor of a Reuben sandwich with almost no effort. I simply roll, bake, brush with butter, and enjoy. I also love that the ingredients are easy to find, and the rolls come out consistently delicious every time. They’re fun to make, incredibly comforting, and always a crowd-pleaser.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 12-oz can crescent rolls, I used Pillsbury Grands
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, parsley, chives, etc., optional
Thousand Island dressing, for dipping

Directions

1. I start by preheating the oven to 350 degrees F, or whatever temperature the crescent roll package recommends.

2. I unroll the dough and separate it into triangles.

3. On the wide end of each triangle, I add about a tablespoon of Swiss cheese, a tablespoon of sauerkraut, a tablespoon of corned beef, and another tablespoon of cheese.

4. I roll up the dough tightly and seal the edges well, making sure no cheese is sticking out.

5. I place the sealed rolls on a greased or lined baking sheet.

6. I bake the rolls for 12–15 minutes, or according to the package directions, until the tops are golden brown.

7. Right out of the oven, I brush them with melted butter and sprinkle dried herbs on top if I’m in the mood, though this step is optional.

8. I serve the rolls warm with Thousand Island dressing for dipping.

Servings and Timing

Servings: 12
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Variations

• I sometimes swap the corned beef for pastrami when I want a smokier flavor.

• I like adding a small smear of Thousand Island inside the roll before baking for extra tanginess.

• I occasionally use pepper jack or provolone when I want a different cheese profile.

• I enjoy adding a pinch of caraway seeds on top for a classic deli flavor note.

• I sometimes tuck a few sliced pickles into the rolls for extra crunch.

Storage/Reheating

I store leftover rolls in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in a 300-degree F oven for about 8–10 minutes until warmed through. I avoid microwaving because it softens the dough, but it works in a pinch if I only need a quick warm-up.

FAQs

Can I assemble these ahead of time?

I can prepare them a few hours in advance and refrigerate them, then bake when needed.

Can I freeze the baked crescent rolls?

Yes, I freeze them in an airtight container and reheat in the oven to crisp them back up.

Do I need to squeeze the sauerkraut dry?

Yes, I always squeeze it well so the rolls don’t get soggy.

Can I use packaged corned beef from the deli?

Absolutely, and I often do for convenience.

What if my rolls pop open while baking?

I make sure to seal the edges well and avoid overstuffing to help them stay closed.

Can I make these vegetarian?

I replace the meat with sautéed mushrooms or extra cheese for a vegetarian version.

Can I use homemade crescent dough?

Yes, I can use homemade dough, but the store-bought can saves time and works perfectly.

What can I use instead of Thousand Island dressing?

I like using Russian dressing or even a simple mustard-based dip.

Can I add seasoning inside the rolls?

Yes, I sometimes add a pinch of garlic powder or black pepper to the filling.

How do I keep the cheese from oozing out?

I keep the cheese tucked in tightly and seal all seams before baking.

Conclusion

I love making these Reuben-Stuffed Crescent Rolls because they’re simple, quick, and packed with comforting deli-style flavor. Whether I’m preparing a game-day snack or a warm appetizer for guests, these rolls always deliver that irresistible combination of cheesy, savory, tangy goodness.