Reuben Crescent Bake: Your New Favorite Comfort Food Recipe

I’m excited to share my Reuben Rolls inspired Crescent Bake that wraps corned beef, Swiss, sauerkraut, and Thousand Island in flaky crescent dough for a crowd pleaser and a playful twist on a deli favorite.

I didn’t expect to get obsessed with Reuben Crescent Bake but here I am, telling everyone to try it. Flaky refrigerated crescent roll dough gives a light, blink-and-it’s-gone crunch while Swiss cheese melts into gooey pockets that make each bite addictive.

It somehow captures that Reuben vibe without being a sandwich, more like the Reuben Rolls I always overfill at parties. I like how there’s a surprising tang and a salty bite that keeps pulling you back, and every time I taste it I wonder why I didn’t try this sooner.

Trust me, you’ll want a second piece.

Ingredients

• Flaky buttery pastry that adds carbs and crunch, not much protein, mostly carbs.
• Savory salty meat, rich in protein and iron, but can be high in sodium.
• Creamy nutty cheese, provides protein and calcium, melts well, a little fatty.
• Tangy fermented cabbage, adds probiotics and fiber, gives a sour bite.
• Its sweet tangy dressing, adds creaminess and sugar, mainly fats and carbs.
• Brushed for browning and flavor, adds fat and richness, use sparingly if your worried.
• Tiny seeds add crunch and aroma, boost texture and mild nutty flavor.
• Egg wash gives shine and helps seeds stick, small protein boost.

Ingredient Quantities

• 2 cans refrigerated crescent roll dough (8 oz each)
• 1 lb thinly sliced corned beef chopped or shredded
• 8 oz Swiss cheese sliced or shredded
• 1 cup sauerkraut well drained
• 1/2 cup Thousand Island dressing
• 2 tbsp unsalted butter melted for brushing
• 1 large egg beaten (optional)
• 1 tbsp poppy seeds or caraway seeds optional
• Salt and pepper to taste optional

How to Make this

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment or lightly grease it.

2. Drain the sauerkraut really well — squeeze it in a clean towel or press with a spoon so it isnt soggy. Chop or shred the corned beef if needed, and shred or slice the Swiss.

3. In a bowl mix the corned beef, Swiss cheese, drained sauerkraut and 1/2 cup Thousand Island dressing; season with salt and pepper to taste. Dont overmix, you just want everything evenly distributed.

4. Open both cans of crescent roll dough and separate the triangles. If seams are perforated press them so they dont split while rolling.

5. Put about 2 tablespoons (or a little more if you like) of the Reuben filling on the wide end of each triangle. Dont overfill or they will burst.

6. Roll each triangle up toward the tip, tuck the ends under a bit and place seam-side down on the prepared sheet so they hold their shape.

7. Brush each roll with melted butter or use the beaten egg for an egg wash if you want extra shine and color. Sprinkle poppy seeds or caraway seeds on top if using, and a light sprinkle of salt and pepper if desired.

8. Bake 12 to 16 minutes until golden brown and puffed (ovens vary so check at 12). Rotate the pan halfway for even browning.

9. Let cool 5 minutes on the sheet, then serve warm with extra Thousand Island for dipping or brush a little on top for a saucy finish. Trust me, they disappear fast.

Equipment Needed

1. Baking sheet (lined with parchment or lightly greased so they dont stick)
2. Parchment paper or nonstick spray
3. Large mixing bowl (for combining corned beef, cheese, kraut and dressing)
4. Clean kitchen towel or fine mesh strainer (to really squeeze the sauerkraut dry)
5. Sharp knife and cutting board (for chopping corned beef and slicing Swiss)
6. Pastry brush or a fork (for brushing melted butter or egg wash)
7. Measuring cups and spoons (1/2 cup dressing, etc)
8. Spatula or wooden spoon (to gently mix filling without overworking it)
9. Oven mitts and a wire cooling rack (for safe handling and resting after baking)

FAQ

Reuben Crescent Bake: Your New Favorite Comfort Food Recipe Substitutions and Variations

• Crescent roll dough: swap with frozen puff pastry for extra flake, canned biscuit dough for a softer, rustic pull-apart, or rolled pizza dough if you want a chewier, breadier bake.
• Corned beef: use pastrami or thin roast beef for a similar beefy hit, or deli turkey or ham if you want something lighter and less salty.
• Swiss cheese: sub Gruyere or Emmental for a nuttier, more complex melt, or provolone or mozzarella for a milder, gooey finish.
• Sauerkraut / Thousand Island: instead of sauerkraut try quick coleslaw or thinly sliced dill pickles for crunch without as much tang; swap Thousand Island with Russian dressing or a simple combo of mayo + ketchup + a splash of sweet pickle relish.

Pro Tips

1) Drain that sauerkraut like your life depends on it. Dont skip wringing it out, or the rolls go soggy and fall apart when you bake them.

2) Chop the corned beef into small, even pieces and pat them a bit dry. Big cold chunks make the dough tear and cause bursts while baking.

3) Dont overfill the triangles, but do chill the filled rolls for 10 to 15 minutes before baking so the seams firm up and they hold their shape better.

4) For max flavor and shine brush with melted butter right after they come out of the oven, not just before. It keeps them soft and gives a nicer finish than only an egg wash.