If you love a good classic Reuben sandwich, you’re going to fall head over heels for these Reuben Sandwich Rolls. They take everything you love about the iconic deli sandwich — corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing — and wrap it all up in soft, golden crescent dough. The result? A warm, melty, handheld appetizer that’s perfect for parties, game day, or even a quick dinner. I made these once using rye crescent dough, and the extra hint of rye flavor made them taste just like the traditional sandwich — only better!
Why You’ll Love This Recipe
These Reuben Sandwich Rolls are incredibly simple to make yet taste like they came straight from a gourmet deli. They have all the classic flavors — tangy sauerkraut, melty cheese, salty corned beef, and that creamy Thousand Island — rolled into a soft, buttery crust. They’re bite-sized, crowd-pleasing, and ready in under 30 minutes. Whether served as an appetizer, lunch, or party snack, these rolls disappear fast.
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Reuben Sandwich Rolls (Cheesy, Savory, and Irresistibly Easy)
- Total Time: 25 minutes
- Yield: 8 rolls
- Diet: Kosher
Description
Reuben Sandwich Rolls are a fun twist on the classic Reuben sandwich — featuring corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing all wrapped up in golden crescent roll dough. These warm, cheesy, bite-sized rolls make the perfect party appetizer or easy dinner option.
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- ½ pound sliced corned beef, chopped
- 1 cup sauerkraut, drained and patted dry
- 1 cup shredded Swiss cheese
- ¼ cup Thousand Island dressing (plus extra for dipping)
- 1 teaspoon caraway seeds (optional, for authentic Reuben flavor)
- 1 tablespoon melted butter (for brushing)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll the crescent dough and separate into 8 triangles.
- Spread a small amount of Thousand Island dressing on each triangle.
- Layer chopped corned beef, sauerkraut, and Swiss cheese on the wide end of each triangle.
- Roll up each triangle tightly, starting from the wide end and tucking in the sides slightly to prevent filling from leaking.
- Place rolls seam-side down on the prepared baking sheet.
- Brush tops with melted butter and sprinkle with caraway seeds (optional).
- Bake for 12–15 minutes, or until golden brown and the cheese is melted.
- Serve warm with extra Thousand Island dressing for dipping.
Notes
- Be sure to squeeze excess liquid from the sauerkraut to prevent soggy rolls.
- These can be made ahead and reheated in the oven for 5 minutes before serving.
- Use puff pastry instead of crescent dough for a flakier version.
- Great served with dill pickles or potato chips on the side.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Crescent roll dough – The soft, buttery base that holds all the fillings together. You can also use puff pastry or pizza dough if preferred.
Corned beef – The signature meat of a Reuben. Use thinly sliced deli corned beef for easy rolling and even baking.
Swiss cheese – Melts beautifully and adds that classic nutty flavor.
Sauerkraut – Provides a tangy, slightly sour bite that balances the richness of the meat and cheese.
Thousand Island dressing – Creamy, tangy, and a little sweet — the perfect complement to the sandwich’s flavors.
Egg wash (1 beaten egg + 1 tbsp water) – Gives the rolls a golden, glossy finish.
Caraway seeds (optional) – Sprinkle on top for an authentic Reuben sandwich touch.
Directions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Unroll the crescent dough and separate it into triangles. Spread a thin layer of Thousand Island dressing on each triangle, leaving the edges clear.
Layer a slice of Swiss cheese, a few pieces of corned beef, and a small spoonful of sauerkraut near the wider end of the triangle. Roll the dough up tightly, starting from the wide end and tucking in the sides to seal.
Place the rolls on the prepared baking sheet, seam side down. Brush each roll lightly with egg wash and sprinkle with caraway seeds if desired.
Bake for 12–15 minutes, or until golden brown and the cheese is melted. Let them cool slightly before serving. Serve warm with extra Thousand Island dressing or spicy mustard for dipping.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes 8 rolls and takes about 10 minutes of prep time and 15 minutes of baking — ready in just 25 minutes total.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) for 5–7 minutes until warm and crisp again. Avoid microwaving for too long to keep the dough from becoming soggy. You can also freeze unbaked rolls for up to 1 month — bake straight from frozen, adding a few extra minutes of bake time.
Variations and Customizations
Turkey Reuben Rolls (Rachel Rolls)
Swap corned beef for sliced turkey and you’ll have the “Rachel” version — lighter but just as tasty.
Puff Pastry Reuben Rolls
Use puff pastry for a flakier, bakery-style texture.
Mini Reuben Pinwheels
Roll out the dough, add the filling, and slice into small rounds for bite-sized appetizers.
Spicy Reuben Rolls
Add sliced jalapeños or a drizzle of spicy mustard for a kick.
Rye-Flavored Dough
Use rye crescent dough or brush the tops with melted butter mixed with caraway seeds for that authentic Reuben flavor.
Cheesy Overload
Sprinkle shredded Swiss or mozzarella inside and on top for extra cheesiness.
Reuben Sliders
Layer ingredients on small slider buns and bake — a great variation for parties.
FAQs
Can I use puff pastry instead of crescent dough?
Yes, puff pastry works great and gives the rolls a crispy, flaky texture.
Do I need to drain the sauerkraut?
Absolutely — draining it well prevents the rolls from becoming soggy.
Can I make them ahead of time?
Yes, you can assemble the rolls and refrigerate them for up to 24 hours before baking.
What sauce goes best for dipping?
Thousand Island dressing or spicy mustard pairs perfectly.
Can I make these vegetarian?
Yes, substitute corned beef with sautéed mushrooms or plant-based deli slices.
Can I air fry these?
Yes! Air fry at 370°F (185°C) for 8–10 minutes until golden.
Can I use another cheese instead of Swiss?
Provolone or mozzarella also melt beautifully and taste great.
Can I freeze baked rolls?
Yes, freeze after baking for up to 1 month and reheat in the oven when ready.
What’s the best way to serve them?
Warm, with dipping sauce on the side, as an appetizer or quick lunch.
Can I add pickles?
Yes, a few chopped dill pickles inside add extra tang and crunch.
Conclusion
These Reuben Sandwich Rolls are everything you love about a traditional Reuben — corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing — all wrapped in buttery dough and baked to perfection. Crispy on the outside, gooey on the inside, and bursting with flavor, they’re the ultimate easy comfort food. Whether you serve them as appetizers, snacks, or a fun twist on dinner, these rolls are guaranteed to become a new favorite. Once you try them, you’ll never look at a Reuben sandwich the same way again.
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