These Reuben crescent rolls make delightful bite-fuls of refrigerated crescent rolls, filled with pastrami or corned beef, Swiss cheese, and a bit of sauerkraut.
Preparation Details
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 55 mins
Servings: 16
Ingredients
- 2 (8-count) cans 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
Steps
- Preheat the oven to 375 degrees F (190 degrees C) and line a sheet pan with parchment paper.
- On a cutting board or work surface, separate crescent rolls into 16 triangles, lining them up so that the thin points of the triangles point away from you.
- Cut each slice of pastrami or corned beef diagonally, into 2 triangles, making 16. Cut each Swiss cheese slice in half, then cut each half diagonally, to make 16 triangles.
- For each triangle of crescent dough, place a triangle of meat and shape it to be slightly smaller than the crescent dough. Add a triangle of Swiss cheese.
- Place 1 tablespoon sauerkraut along the bottom edge of each triangle. Add 1/2 teaspoon Thousand Island salad dressing on top of the sauerkraut.
- Roll the crescents away from you, beginning at the wide end and rolling to the narrow point, the same way a crescent roll is made, keeping the filling ingredients inside the dough as it rolls. Place each completed roll on the prepared pan.
- Brush each roll-up with egg, and sprinkle with caraway seeds.
- Bake in the preheated oven until golden brown and hot throughout, 21 to 25 minutes. Remove to cool on a baking rack for 3 to 5 minutes. Serve warm.
