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.
Foto: The Food Charlatan — The Food Charlatan
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)
Steps
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Preheat your oven to 350 degrees F, or whatever temperature the packaging on your crescent rolls says.
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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.
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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.
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Place the sealed rolls on a lined or greased baking sheet.
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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.
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Immediately brush the tops with melted butter and sprinkle with dried herbs, if desired. You can totally skip this step no problem.
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Serve the rolls warm with Thousand Island dressing to dip them in.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (14% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| -oz can crescent rolls | 1 | Rp 12.000/kg | Rp 1.200 |
| & 1/2 cups swiss cheese | 1 | - | - |
| sauerkraut | 0.5 cup | - | - |
| slices corned beef | 3 large | - | - |
| butter | 2 tablespoons | - | - |
| dried basil | - | - | - |
| Thousand Island dressing | - | - | - |
*Estimated market prices, may vary by region
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