Your favorite reuben sandwich filling teams up with versatile crescent roll dough to make these yummy bite-size appetizers. It's an excellent way to use either deli corned beef or leftover corned beef. All you need is some sauerkraut, shredded cheese, and a bit of Thousand Island or Russian dressing. Make them as a snack for a family TV night or a game day party.
Feel free to make some changes to the filling, if you like. Lean pastrami, ham, or roast beef are very good in these snacks as well. Or, for a Rachel sandwich, use a well-drained coleslaw instead of sauerkraut. Swiss cheese is traditional in Reuben sandwiches, but feel free to use another kind of cheese. Mozzarella, mild cheddar, Muenster, and Gruyere are good options.
We've provided our version of homemade Thousand Island dressing, but please fee free to use a bottled dressing, if that's your preference.
- 1/2 cup sauerkraut
- 1 (8-ounce) can crescent rolls (for individual rolls, not sheets)
- 3/4 cup corned beef (diced or shredded)
- 1/2 cup Swiss cheese (finely shredded)
- Optional: caraway seeds
- For the Thousand Island Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons chili sauce (or tomato ketchup)
- 1 tablespoon onion (finely minced)
- Optional: 1 teaspoon granulated sugar (or to taste)
- 2 teaspoons sweet pickle relish
- Dash salt
- Dash black pepper (freshly ground)
Gather the ingredients.
Heat the oven to 375 F.
Line a large baking sheet with parchment paper.
Drain the sauerkraut in a colander and squeeze as much moisture out as possible. If the shreds are large, chop the sauerkraut finely.
Open the can of crescent rolls and carefully unroll them. Separate the dough along the perforations.
On one triangle, place about 1 tablespoon of corned beef, about 1 tablespoon of sauerkraut, and a small amount of shredded cheese. If using caraway seeds, sprinkle a few seeds atop the cheese.
Roll up the crescent roll, tucking in the ends as you roll. Place the crescent roll on the prepared baking sheet. Repeat with the remaining crescent roll triangles and filling ingredients.
At this point, you can bake them immediately or refrigerate them for a few hours, until it's time to bake and serve.
Bake the rolls for about 10 to 12 minutes, or until the rolls are golden brown.
Meanwhile, in a bowl, combine the mayonnaise, chili sauce or ketchup, minced onion, sugar (if using), relish, and a dash of salt and pepper, to taste. Blend thoroughly and transfer to a small serving dish.
Arrange the baked filled crescent rolls on a serving platter with the bowl of dressing for dipping.
- Before the filled crescent rolls go into the oven, brush them lightly with an egg wash—1 egg white whisked with 1 tablespoon of water—and then sprinkle them with caraway seeds, poppy seeds, or sesame seeds, if desired. The egg wash gives the rolls a bit of shine.
- Use a warming tray to keep the snacks warm, or reheat them in a 350 F oven for approximately 5 to 8 minutes.