Delepta

HomeAppetizersReuben Crescent Rolls

Reuben Crescent Rolls

Reuben Crescent Rolls are easy to make from refrigerated crescent roll dough. Stuffed with corned beef, swiss cheese, kraut, and Thousand Island dressing.

  • Prep10 min
  • Cook12 min
  • Total22 min
  • Serves8
  • Rating5.0
Reuben Crescent Rolls

Quick and easy Reuben Crescent Rolls are super fun to make and eat. They are stuffed with corned beef, swiss cheese, sauerkraut, and drizzled with Thousand Island dressing for a twist on the classic deli sandwich. They are great for serving either as an appetizer or as a snack.

Reuben Crescent Rolls- crescent rolls stuffed with corned beef, swiss cheese, kraut, and thousand island dressing.

to see where it is available in your location and learn more about this awesome kraut.

Reuben Crescent Rolls

I went very traditional and used the Horseradish Leek flavor in this Reuben adaptation, but there are all kinds of things you can do with kraut. The Smoked Jalapeno Kraut is totally going in a burrito or quesadilla.

Not only does the Horseradish leek Kraut taste fresh and has a nice crunch, the leeks really add flavor and the horseradish gives it a little zing.

You’ll love the taste of Reuben ingredients wrapped up in buttery crescent roll dough! Reuben Crescent Rolls make a fantastic snack or appetizer.

Reuben Crescent Rolls

Disclosure: I was sent coupons for the kraut but I was not compensated for this post. All opinions are mine.

This post contains affiliate links.

Ingredients

Steps

  1. 1

    Preheat oven to 375 degrees and lightly spray a baking sheet with cooking spray.

  2. 2

    Separate the crescent roll dough into triangles. Tear a piece of corned beef into pieces and using half of it, shape it on top of dough, placing it mainly at wide end.

  3. 3

    On top of the corned beef, do the same thing with the cheese.

  4. 4

    Next place a spoonful of kraut and a drizzle of Thousand Island dressing. Layer remaining corned beef on top. Having the kraut, cheese, and dressing sandwiched between the corned beef will help keep the rolls from becoming soggy.

  5. 5

    Starting at the wide end, roll the dough up. Place on baking sheet. Repeat for remaining 7 pieces of dough.

  6. 6

    Brush tops with butter and sprinkle with poppy seeds.

  7. 7

    Bake for about 12 minutes.

  8. 8

    Serve immediately with extra dressing.

Notes

You will want to serve these immediately because they tend to get soggy over time.

Nutrition

  • Calories252

More from this shelf