Reuben-Stuffed Crescent Rolls

These Reuben Sandwich inspired crescent rolls are easy, fast, and the perfect appetizer to support your loafing on the couch pretending to watch football habit.

Reuben-Stuffed Crescent Rolls |

My mom is obsessed with birthdays. I suppose I could revise that to say she’s obsessed with thinking about other people and trying to make them happy, or whatever. It’s not a bad trait.

Reuben-Stuffed Crescent Rolls |

She never misses anyone’s birthday, even her dozen nieces and nephews and all their children. Today she texted my cousin a happy birthday for his 5-year-old daughter Tori.

“Is this 1 month late or 11 months early?”

And that’s when my mom realized that they have been letting her say happy birthday a month late for Tori’s entire life, because apparently she messed up her calendar appointment 5 years ago. When she responded indignantly, he replied, “It’s okay, it supports our nickname for you, ‘Crazy Old Aunt Janice.'”

Reuben-Stuffed Crescent Rolls |

I seriously hope I grow up to be like my mom someday. Or at least like my cousin.

Reuben-Stuffed Crescent Rolls |

Well it’s officially football season! Time for cheesy-carby appetizers. One of my favorite things to make is crescent rolls stuffed with…pretty much anything. Everyone loves crescent rolls, the cheesier the better. I was craving a Reuben sandwich, so I came up with these little guys. I’m in love. Swiss, sauerkraut, corned beef. Match made in heaven. I like to dip them in Thousand Island dressing for a nice kick. Corned beef is kind of expensive lately, so pastrami would be a good substitute. Happy football Eating-Food-On-The-Couch Season! I mean let’s be real.

Do you guys give up? Or are you thirsty for more?
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Reuben-Stuffed Crescent Rolls

Yield: Makes 8 rolls


  • 1 (12 ounce) can crescent rolls (I used Pillsbury Grands)
  • 1 1/2 cups swiss cheese, shredded
  • 1/2 cup sauerkraut, squeezed dry
  • 3 large slices corned beef (about 3 ounces), roughly chopped
  • 2 tablespoons butter, melted
  • dried basil, parsley, chives, etc., optional
  • Thousand Island dressing, for dipping


  1. Preheat your oven to 350 degrees F, or whatever temperature the packaging on your crescent rolls says.
  2. Unroll the dough from the can and separate into triangles. One the wide end of the triangle, add about a tablespoon of swiss cheese, a tablespoon of sauerkraut, a tablespoon of corned beef, and another tablespoon of cheese.
  3. Roll up the dough and seal the edges well. If any cheese is poking out it will ooze everywhere. It might not look very crescent-y, but that's okay. It's what's inside that counts.
  4. Place the sealed rolls on a lined or greased baking sheet.
  5. Bake at 350 F for 12-15 minutes, or according to crescent roll package directions. The tops should be golden brown when you take them out.
  6. Immediately brush the tops with melted butter and sprinkle with dried herbs, if desired. You can totally skip this step no problem.
  7. Serve the rolls warm with Thousand Island dressing to dip them in.


If you can't find corned beef, pastrami would make a great (and probably cheaper) substitute. Also, if you don't feel like shredding the cheese, you can slice it into chunks like I do on these Bacon and Pepper-Jack Stuffed Crescent Rolls.

Source: The Food Charlatan

Reuben-Stuffed Crescent Rolls |  TheFoodCharlatan.comUse good quality crescent rolls. I like Pillsbury.

Reuben-Stuffed Crescent Rolls |

Cheese, sauerkraut, corned beef, more cheese.

Reuben-Stuffed Crescent Rolls |  TheFoodCharlatan.comMake sure you seal the edges well, otherwise all your cheese will ooze out.

Reuben-Stuffed Crescent Rolls |  TheFoodCharlatan.comDon’t forget the butter on top!

More appetizers you might like:

Bacon and Pepper-Jack Stuffed Crescent Rolls:

Bacon & Pepper-Jack Stuffed Crescent Rolls

Fresh Bruschetta Lentil Dip:Fresh Bruschetta and Lentil Dip

Hot Pizza Dip: 

Hot Pizza Dip

Other great party food from around town:

Pepperoni Pizza Quesadillas from Snixy Kitchen
Chocolate Peanut Butter Footballs from She Wears Many Hats
Cheese-Stuffed Apple Chicken Meatballs from The Law Student’s Wife
Hot Reuben Dip from Recipe Girl





  1. Janice says

    These were so awesome coming hot out of the oven – I love being a taster! Especially when it’s your food and not some king back in the day :) Now I have to go review all my birthday info….

  2. Dee Sund says

    Please don’t tell people to use biscuits from a can. I’m not into chemicals and I think more people are ‘getting it’ everyday. Please post things made from ‘scratch’, at least as an alternative.Those who want to buy them will do it.

  3. Sarah says

    Pillsbury needs to get on top of things here and start making a rye version of their roll-out biscuits. Because that would be amazing, and would open up all sorts of new possibilities, like lox and cream cheese stuffed inside. Jewish convenience food – there has GOT to be a market for that.

  4. says

    Hey! I’m Lexi from Sempre Dolce – I just wanted to let you know that I have nominated you for the One Lovely Blog award – if you don’t wish to participate, that is perfectly fine, I just wanted to let you know! :)
    Lexi recently posted…One Lovely Blog AwardMy Profile

    • says

      Hey Chrissy! Hmmmmmm. That’s tough call. Normally for a crescent-wrapped recipe I would say yes, but sauerkraut is so wet I would be worried that the dough would get really soggy. If you do try it out, make sure you dry out that sauerkraut as much as you can. Let me know how it goes!

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