• Prep Time: 20 minutes
  • Cooking Time: 15 minutes
  • Serves: 8

Reuben-Stuffed Crescent Rolls

  • Recipe Submitted by on

 Ingredients List

  • 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


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.

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