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