Description

Quick and easy crescent rolls stuffed with classic Reuben flavors—Swiss cheese, sauerkraut, and corned beef—baked until golden and served warm with Thousand Island dressing.

Ingredients

1 (12-oz) can crescent rolls (Pillsbury Grands)

1 1/2 cups Swiss cheese, shredded

1/2 cup sauerkraut, squeezed dry

3 large slices corned beef (about 3 oz), roughly chopped

2 tablespoons butter, melted

Dried basil, parsley, chives (optional)

Thousand Island dressing, for dipping

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Instructions

Preheat oven to 350°F or the temperature recommended on the crescent roll package.
Unroll the crescent dough and separate it into triangles.
Add about 1 tablespoon Swiss cheese, 1 tablespoon sauerkraut, 1 tablespoon corned beef, and another tablespoon of cheese to the wide end of each triangle.
Roll up the dough tightly and seal the edges to prevent filling from leaking out.
Place the rolls on a greased or lined baking sheet.
Bake for 12–15 minutes, or according to package directions, until golden brown.
Brush warm rolls with melted butter and sprinkle with dried herbs if desired.
Serve warm with Thousand Island dressing for dipping.

Notes

Make sure sauerkraut is squeezed dry to avoid soggy rolls.

Add Thousand Island inside before rolling for extra flavor.

Pastrami can be used instead of corned beef for a smokier taste.

Try different cheeses like provolone or pepper jack.

Add caraway seeds or sliced pickles for a deli-style twist.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 165
Sugar: 2g
Sodium: 370mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 7g
Cholesterol: 20mg