These delightful little rolls are a fantastic combination of corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing for a new version of the old favorite deli sandwich. These Reuben crescent rolls are wonderful for serving as an appetizer, snack, or enjoying two or three for your lunch!
Reuben Crescent Rolls Recipe
The Reuben sandwich is a hot American deli sandwich composed of corned beef, Swiss cheese, sauerkraut, and Russian dressing, grilled between slices of rye bread – some variations have Thousand Island dressing, mustard, or pastrami making up the traditional sandwich.
These days, the biggest difference between pastrami and corned beef is that pastrami is smoked after curing, and corned beef is not. Pastrami is usually cured with a dry rub, and corned beef with a brine. Brisket seems to be the most common cut of meat for both of them, although that was not always so. This is a fabulous account of the differences between corned beef and pastrami, and a little bit of the history: Pastrami vs. Corned Beef: What’s the Difference and Which Reigns Supreme?
The main difference between Russian and Thousand Island dressings these days is the sweetness – Thousand Island dressing is sweeter. Historically, the dressings were nothing alike with classic Russian dressing being a tomato base with horseradish, and Thousand Island dressing is mayonnaise based with pickles or olives. Even though I say “historically nothing alike”, Thousand Island dressing is actually a variation of Russian dressing, and both have been used in the popular Rueben deli sandwich (and neither old-time recipe seems to be the same as what those dressings are today).
Soooo with that in mind:
Reuben Crescent Rolls Recipe Notes:
● Leftover corned beef can be used in place of deli luncheon meat – just make sure you slice it thin – shaved would be best!
● Pastrami can be substituted for corned beef
● Russian dressing may be substituted for thousand island dressing.
● Mustard can be added if desired
● Do not overload with dressing or mustard as the roll could become soggy.
Reuben Crescent Rolls Ingredients:
● 1/3 cup Sauerkraut
● 4 square slices Swiss Cheese
● 8 refrigerated Crescent Rolls (1 packaged roll)
● ¼ cup Thousand Island Dressing
● ½ pound Corned Beef (deli sliced/shaved)
Reuben Crescent Rolls Mise en Place:
● Strainer
● Knife
● Cutting Board
● Parchment Paper
● Measuring Cup
● Parchment Paper
● Baking Sheet
Reuben Crescent Rolls Ingredients Directions:
● Preheat the oven to 350° degrees.
● Drain and rinse approximately 1/3 – ½ cup of sauerkraut. Set aside.
● Cut each slice of Swiss cheese in half; set aside.
● Line a baking sheet with parchment paper. Set aside.
● Open the package of crescent rolls and discard the packaging.
● Gently unroll each crescent roll.
● Spread approximately 1 teaspoon of Thousand Island dressing on each unrolled crescent roll.
● Place one of the half slices of Swiss cheese over the Thousand Island dressing on the crescent roll.
● Top with enough corned beef to cover the crescent triangle.
● Place 1-2 teaspoons of sauerkraut on top of the corned beef.
● Gently roll up each crescent roll and place 2-3″ the prepared baking sheet.
● Bake for 14-16 minutes in a preheated 350° oven, or until the crescents are a light golden brown and cooked through.
● Serve with a dab of Thousand Island dressing on the side.
Reuben Crescent Rolls Recipe
These delightful little rolls are a fantastic combination of corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing for a new version of the old favorite deli sandwich. These Reuben crescent rolls are wonderful for serving as an appetizer, snack, or enjoying two or three for your lunch!
Ingredients
- 1/3 cup Sauerkraut
- 4 square slices Swiss Cheese
- 8 refrigerated Crescent Rolls (1 packaged roll)
- ¼ cup Thousand Island Dressing
- ½ pound Corned Beef (deli sliced/shaved)
Instructions
- Preheat the oven to 350° degrees.
- Drain and rinse approximately 1/3 - ½ cup of sauerkraut. Set aside.
- Cut each slice of Swiss cheese in half; set aside.
- Line a baking sheet with parchment paper. Set aside.
- Open the package of crescent rolls and discard the packaging.
- Gently unroll each crescent roll.
- Gently unroll each crescent roll.
- Place one of the half slices of Swiss cheese over the Thousand Island dressing on the crescent roll.
- Top with enough corned beef to cover the crescent triangle.
- Place 1-2 teaspoons of sauerkraut on top of the corned beef.
- Gently roll up each crescent roll and place 2-3" the prepared baking sheet.
- Bake for 14-16 minutes in a preheated 350° oven, or until the crescents are a light golden brown and cooked through.
- Serve with a dab of Thousand Island dressing on the side.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 415Total Fat: 30gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 97mgSodium: 619mgCarbohydrates: 14gFiber: 1gSugar: 4gProtein: 22g
If you are looking for more easy appetizer/luncheon recipes, try one of these:
● Mushroom Gruyère Triangle Tarts Recipe – A sophisticated, yet simple appetizer or lunch dish, these Mushroom Gruyère Triangle Tarts are super easy to make! Slightly salty, slightly sweet, this delicious little dish is perfect for parties, get-togethers, or when you want something a little different for luncheon.
● Bacon Asparagus Tartlet Recipe – Ready in no time flat, these simple to prepare Bacon Asparagus Tartlet appetizers are just what your next party needs! Whether you serve as a snack or hors-d’oeuvre, this bacon asparagus tartlet recipe is a great addition to any gathering or celebration. From showers to wedding recipes to game day parties, these delicious little appetizers are sure to please your friends and family alike. Yum!
● Turkey Cream Cheese Pinwheels Recipe – Whether served as an appetizer or as a lunch entree, these tasty pinwheels really hit the spot. A colorful and unique update to the classic pinwheel recipe, these turkey cream cheese pinwheels are bursting with flavor. The next time you are looking for an easy to make finger food give these creamy delights a try!
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