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Reuben Roll-Ups: A Crispy Twist on the Classic Sandwich
These golden, flaky Reuben Roll-Ups pack all the flavors of a traditional Reuben—tangy sauerkraut, savory corned beef, and melty Swiss cheese—into bite-sized crescent rolls. Perfect for game day, parties, or a quick snack, they bake in just 15 minutes and disappear even faster.
Ingredients & Pro Tips
- 1 can refrigerated crescent rolls (8 count): Use name-brand for better flakiness. Off-brands often unroll poorly.
- ½ cup Thousand Island dressing: Make your own with ¼ cup mayo + 2 tbsp ketchup + 1 tbsp relish for brighter flavor.
- 4 oz corned beef: Ask the deli to slice it thick (¼-inch)—thin slices tear when rolling.
- 4 oz Swiss cheese: Shred it yourself for better meltability. Pre-shredded contains anti-caking agents.
- 1 cup sauerkraut: Drain AND squeeze dry in a clean towel to prevent soggy rolls.
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Step-by-Step Instructions
- Step 1: Prep the Oven
- Preheat oven to 375°F (190°C)—slightly hotter than package directions for extra crispness. Line a baking sheet with parchment paper.
- Step 2: Unroll and Separate
- Unroll crescent dough on a clean surface. Separate into 8 triangles along perforations. If dough sticks, lightly dust with flour.
- Step 3: Layer Fillings
- On each triangle:
Spread 1 tbsp dressing—leave a ½-inch border at the wide end.
Layer ½ oz corned beef (fold slices to fit).
Sprinkle ½ oz cheese—cover beef completely to "glue" the roll.
Add 2 tbsp sauerkraut—pile it in the center, not edges. - Step 4: Roll and Seal
- Start rolling from the wide end, tucking filling in as you go.
Pinch the seam and ends to prevent leaks. Place seam-side down on the baking sheet.
Optional: Brush tops with melted butter for golden color. - Step 5: Bake to Perfection
- Bake 12–14 minutes until deep golden brown. Rotate pan halfway for even browning. Let cool 5 minutes—filling will be lava-hot!
Serving & Storage
Serve warm with extra dressing + pickle spears.
Store in an airtight container for 3 days.
Reheat in a 350°F oven for 8 minutes (microwaving makes them rubbery).
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Why This Recipe Works
I created these for a St. Patrick's Day party where oven space was limited. The higher baking temperature ensures the bottoms stay crisp despite the sauerkraut's moisture. For kids, I sometimes swap sauerkraut for coleslaw mix—same crunch, no tang.
Frequently Asked Questions
- → Can I use homemade dough?
- Yes, use any flaky pastry dough rolled into triangles.
- → How do I prevent sogginess?
- Squeeze sauerkraut very dry and don't overfill rolls.
- → Can I freeze them?
- Freeze before baking. Bake frozen, adding 5 extra minutes.
- → What meat substitute works?
- Pastrami or turkey breast are good alternatives.
- → How to make it gluten-free?
- Use gluten-free crescent dough or puff pastry.