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.
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.
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.'”
I seriously hope I grow up to be like my mom someday. Or at least like my cousin.
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
Ingredients
- 1 12-oz 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
Instructions
- Preheat your oven to 350 degrees F, or whatever temperature the packaging on your crescent rolls says.
- 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.
- 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.
- Place the sealed rolls on a lined or greased baking sheet.
- 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.
- Immediately brush the tops with melted butter and sprinkle with dried herbs, if desired. You can totally skip this step no problem.
- Serve the rolls warm with Thousand Island dressing to dip them in.
Notes
Nutrition
Use good quality crescent rolls. I like Pillsbury.
Cheese, sauerkraut, corned beef, more cheese.
Make sure you seal the edges well, otherwise all your cheese will ooze out.
Don’t forget the butter on top!
More appetizers you might like:
Bacon and Pepper-Jack Stuffed Crescent Rolls:
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
Just stop it right now. These look too good! I would like a dozen, please.
Man, I am reading this while I was eating lunch, and I had almost convinced myself this was what I was about to eat. It was so disappointing to realize my next bite was still going to be boring ol’ chicken and rice. Cheese and carbs would have been much more exciting.
I saw these on pinterest and actually shrieked! I love a good reuben!
Mmm….love this idea. I love me a good reuben sandwich and what a perfect twist! :)
Pinned.
Helllllooooo football season, I welcome you with open arms, and these babies.
Hi Karen, these look delicious! love this combination!
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.
Karen, I absolutely love this idea. So clever, tasty and not all that hard but no one needs to know that!
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.
Hi Dee! Sorry you don’t like biscuits from a can! I have a homemade recipe you can use here: https://thefoodcharlatan.com/2012/02/01/big-fat-crescent-rolls/
Yummy! I agree – the more cheese the better!
P.S. do you have any other corned beef recipes? I never use corned beef and want to try and make more stuff with it :)
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….
Yeaaa-aah. These are like the mother of all football snacks! Cheese? Butter? Win.
(Thanks for including my pepperoni pizza quesadillas! ;)
I know how much you love your pizza quesadillas Sarah. :)
Yes! Eating food on the couch season. I’m with you 100% on that! And this cheesy delicious you have made is off the charts!
I LOVE rueben sandwiches! And these crescent rolls sound like an amazing version. I wouldn’t mind being at your house for football season!
oh my gawd, fabulous Karen! Anything made with puff pastry rocks! These look sooooo good!