Savory Reuben Crescent Roll-Ups
Indulge in the delightful flavors of a classic Reuben sandwich, transformed into convenient crescent roll-ups! These Savory Reuben Crescent Roll-Ups feature tender, flaky crescent dough filled with a savory mixture of hearty corned beef, creamy Swiss cheese, tangy sauerkraut, and a zesty Thousand Island dressing. Perfect for a quick lunch or delicious snack, they are a crowd-pleasing appetizer that will captivate your taste buds. Enjoy them hot from the oven for an irresistible melt-in-your-mouth experience or serve them as a fun party treat that everyone will love.
N/A
Servings
N/A
Calories
5
Ingredients
Ingredients
refrigerated crescent dinner rolls
1 (8 ounce package)
sauerkraut
1 (cup, rinsed, well-drained, and chopped)
Thousand Island dressing
1 (tablespoon)
processed Swiss cheese
4 (slices, cut into 1/2-inch strips)
deli corned beef
8 (slices (thinly sliced))
Instructions
1
Preheat your oven to 375°F (190°C) and lightly grease a baking sheet or line it with parchment paper.
2
Unroll the refrigerated crescent dough and separate it into eight triangles on a clean surface.
3
In a medium bowl, combine the rinsed, well-drained, and chopped sauerkraut with the Thousand Island dressing, mixing thoroughly.
4
Take one triangle of crescent dough and lay two strips of Swiss cheese across the short side.
5
Fold your deli corned beef slices in half and layer them over the cheese, followed by a generous spoonful of the sauerkraut mixture.
6
Starting from the short side, carefully roll up the dough, encasing the filling, and pinch the edges to seal.
7
Place each rolled crescent seam-side down on the prepared baking sheet, ensuring they are spaced apart.
8
Bake in the preheated oven for 10 to 15 minutes, or until they are golden brown and puffed up.
9
Once finished, remove from the oven and allow to cool slightly before serving. Enjoy warm!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Reuben Crescent Roll-Ups?
Savory Reuben Crescent Roll-Ups are a twist on the classic Reuben sandwich, using crescent dough filled with corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing.
What ingredients are needed for this recipe?
You will need one 8-ounce package of refrigerated crescent rolls, one cup of sauerkraut, one tablespoon of Thousand Island dressing, 4 slices of Swiss cheese, and 8 slices of deli corned beef.
What is the required oven temperature?
Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius.
How long should I bake the Reuben crescent rolls?
Bake them in the preheated oven for 10 to 15 minutes until they are golden brown and puffed up.
How do I prepare the sauerkraut for the filling?
The sauerkraut should be rinsed, well-drained, and chopped before being mixed with the Thousand Island dressing.
How do I assemble the roll-ups?
Place Swiss cheese strips and folded corned beef on a dough triangle, top with sauerkraut mixture, roll from the short side, and pinch the edges to seal.
Do I need to grease the baking sheet?
Yes, you should lightly grease a baking sheet or line it with parchment paper before placing the roll-ups on it.
What size package of crescent rolls is used?
The recipe calls for one 8-ounce package of refrigerated crescent dinner rolls.
How many roll-ups does this recipe make?
This recipe makes eight individual crescent roll-ups.
Can I use a different dressing instead of Thousand Island?
Yes, Russian dressing is a common alternative that provides a similar tangy flavor profile.
Should the corned beef be sliced thin?
Yes, the recipe suggests using 8 slices of thinly sliced deli corned beef.
How should the Swiss cheese be prepared?
You should take 4 slices of processed Swiss cheese and cut them into 1/2-inch strips.
How do I place the roll-ups on the baking sheet?
Place each rolled crescent seam-side down on the prepared sheet, ensuring they are spaced apart.
Can these be served as an appetizer?
Yes, they are described as a crowd-pleasing appetizer and a fun party treat.
Is this recipe suitable for a quick lunch?
Absolutely, these roll-ups are perfect for a quick lunch or a delicious snack.
How do I ensure the filling stays inside the dough?
Carefully roll the dough to encase the filling and pinch the edges firmly to seal.
Should I serve these hot or cold?
They are best enjoyed warm from the oven for an irresistible melt-in-your-mouth experience.
Why should I rinse the sauerkraut?
Rinsing the sauerkraut helps to manage the saltiness and strong brine flavor before mixing.
How do I fold the corned beef?
Fold your deli corned beef slices in half before layering them over the cheese strips.
What is the texture of the finished roll-up?
The finished roll-up features a tender, flaky dough with a savory and creamy melted center.
Are these roll-ups considered comfort food?
Yes, based on the tags, these are considered a type of comfort food.
What category does this recipe belong to?
While the category field is empty, the tags identify it as an appetizer, lunch, and snack item.
Can I use pastrami instead of corned beef?
While the recipe specifies corned beef, pastrami is a common substitute that would also taste delicious.
Can I make these ahead of time?
You can assemble them shortly before baking, but for the best texture, they should be baked fresh.
Is there a specific way to separate the dough?
Unroll the refrigerated dough and separate it into eight triangles along the perforated lines.
How much dressing is added to the sauerkraut?
One tablespoon of Thousand Island dressing is mixed into the chopped sauerkraut.
Does the cheese need to be processed Swiss?
The recipe suggests processed Swiss cheese, but any Swiss cheese that melts well will work.
How do I avoid a soggy bottom?
Ensure the sauerkraut is well-drained and the oven is fully preheated before baking.
What makes this a 'Reuben' flavor?
The combination of corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing creates the signature Reuben taste.
Should I let them cool before eating?
Yes, allow them to cool slightly after removing them from the oven before serving.