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Reuben Crescent Rolls
Reuben Crescent Rolls
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Create savory Reuben-filled crescent rolls with pastrami, Swiss cheese, and sauerkraut.
Ingredients:
  • 2 cans original 8-count Crescent Rolls
  • 8 thin slices pastrami or corned beef
  • 4 slices Swiss cheese
  • 1 cup drained, pressed sauerkraut
  • 8 teaspoons purchased Thousand Island salad dressing
  • 1 large egg, beaten
  • 2 teaspoons caraway seeds
Instructions:
  • Preheat the oven to a toasty 375 degrees F (190 degrees C) and prepare a sheet pan by lining it with parchment paper.
  • Separate crescent rolls into 16 triangles on a cutting board, aligning them with the thin points facing outward.
  • Slice each piece of pastrami or corned beef diagonally to create 2 triangles, totaling 16 triangles. Cut each slice of Swiss cheese in half, then slice each half diagonally to make 16 triangles in total.
  • Lay a slice of meat on each crescent dough triangle, shaping it slightly smaller than the dough. Top with a slice of Swiss cheese.
  • Spread a tablespoon of sauerkraut along the bottom edge of each triangle, then drizzle with half a teaspoon of Thousand Island dressing.
  • Roll the crescents starting from the wide end towards the narrow end, just like making a traditional crescent roll, ensuring the filling stays inside the dough. Transfer each roll onto the lined baking sheet.
  • Coat each roll-up with egg wash and generously sprinkle with fragrant caraway seeds.
  • Bake in the preheated oven for 21 to 25 minutes until golden brown and hot throughout. Allow to cool on a baking rack for 3 to 5 minutes before serving warm.

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