These Reuben Crescent Rolls make a great St. Patrick’s Day appetizer or dinner. Easy to make and fun to eat, they will be a huge hit!
One of my mom’s favorite sandwiches was a Reuben. She never made them at home, but occasionally would let herself get one at a restaurant. (Vegetarian problems.)
If you are like my mom and totally in love with all the flavors a Reuben sandwich has to offer, you can either make my Reuben Dip to celebrate St. Patrick’s Day (or the fact that it is Saturday). Or you can make these delicious Reuben Crescent Rolls.
They are perfect for a crowd. They make an easy appetizer. And everyone will love snacking on these at your St. Patrick’s Day party.
Guys. Don’t skip the food at the St. Patrick’s Day party. If my early 20s taught me anything, it is that green beer and an empty stomach don’t mix. (Dumb graduate student problems.)
Reuben Crescent Rolls Ingredients
- Thousand Island Dressing
- Corned Beef
- Sauerkraut
- Swiss cheese
- Crescent Roll Dough
How to Make Reuben Crescent Rolls
Start by unrolling your crescent dough. I went with refrigerated, but if you want to make it from scratch, my hat is off to you.
Add a little Thousand Island Dressing to each one. No need to measure it out.
Put a little Corned Beef on top of the dressing on each triangle.
Then you need a little shredded Swiss cheese. As always, I recommend shredding from the block. You can also go with slices and cut them to fit.
Top with a little sauerkraut.
Roll them all up.
A little cheese is bound to fall out and get on the parchment paper while you are rolling them up. I suggest topping the rolls with that loose cheese.
How to Best Enjoy
These bad boys are delicious, but they are best enjoyed right away. I would not recommend baking them in advance, or making them ahead of time and waiting to bake.
Refrigerator dough is super convenient, making these fast to put together. That being said, it doesn’t fair well to sitting around.
Other Great St. Patricks Day Recipes
If you need some other St. Patrick’s ideas try these:
If you make this crescent roll recipe or any of my other recipes, please leave me a comment and let me know what you think!
Reuben Crescent Rolls
Ingredients
- 8 ounces crescent roll dough broken into 8 triangles
- 1/4 cup Thousand Island dressing
- 1/4 pound shredded corned beef
- 3/4 cup shredded swiss cheese
- 1/3 cup sauerkraut very well drained
Instructions
- Preheat your oven to 375 degrees and line a rimmed baking sheet with parchment paper.
- Roll out the crescent roll dough and seperate into the 8 equal pieces. Set on parchemnt paper lined baking sheet.
- Spread 1/2 tablespoon of dressing onto each triangle.
- Equally divide the corned beef onto each triangle. Then top with shredded cheese and sauerkraut.
- Roll up the crescent rolls starting at the wider end and owrking your way up. Any shredded cheese that falls out can be placed on top of the rolls.
- Bake for 10 to 20 minutes or until the rolls are golden brown.
Lucy Robins says
Hi there!
This sounds delicious and am going to try it! A question about parchment paper. I have never used it. Do I leave it the paper on the baking sheet and bake it?
Yes! Parchment paper is something I didn’t discover until I started learning how to cook too! It’s amazing. Perfect for making cookies and 100 other things. Leave it on your baking sheet and it will keep things from sticking and burning when in the oven.
Jessica Izzo says
Sounds great, I can’t wait to try them.
DON DURHAM JR says
this is good,, buttt you should always use Lorainne swiss when making a rueben
DON DURHAM JR says
If you don’t have parchment paper—tin foil works fine.
Or you can buy the paper at $ tree for a $ a roll
Joyce says
Great idea! I use pizza sauce, turkey pepperoni, sautéed red/green peppers and onions( frozen food section),sharp cheddar cheese and mozzarella……delish! Next…thousand island dressing, turkey kielbasa sliced thin….pepper Jack cheese…..wilted spinach!
Greg Sproule says
Hi; These look super. I make CornBeef on Rye for my sons and grandkids but this recipe looks delicious. Question? What type of Sauerkraut is used. I look for it in the store and most of what they handle is in wine or other ingredients. Is it a plain Sauerkraut or one with wine or another item. This I’d like to try for the family. Thanks.
I usually buy Frank’s, and that doesn’t have wine in it. Sauerkraut by definition will have other things in it because it is fermented cabbage, but not necessarily wine.
Jo Heiken says
Wow, looks so delish and my husband loves corn beef. Thank you and blessings.
I hope you enjoy it!