Reuben Crescents - easy baked sandwiches ready in under 20 minutes. Corned Beef, sauerkraut, swiss cheese, thousand island dressing wrapped in crescent rolls and baked. SO good! Great for a quick lunch or dinner. Grab a green beer and you are set for St. Patrick's Day!
½lbcorned beef, thinly sliced from the deli counter
8slicesthin swiss cheese
¼cupThousand Island dressing
½cupsauerkraut, rinsed and drained
1(8-oz)can refrigerated crescent rolls
Preheat oven to 375ºF.
Separate crescent rolls into 8 triangles.
Top crescent roll with a slice of swiss cheese. Place a slice or two of corned beef on top of cheese. Top beef with about a tablespoon of sauerkraut and 1-1/2 teaspoons of thousand island dressing. Roll up crescent rolls and place on large baking sheet. Sprinkle some poppy seeds on top of roll. Repeat with remaining crescent rolls.
Bake for 16 to 19 minutes.
The key to keeping the crescents from getting soggy is to put half of a slice of corned beef on the crescent roll, top it with the sauerkraut and dressing, then put the other half of the meat on top of the wet ingredients. That will help keep the crescent rolls from being soggy.
Can use reduced-fat crescent rolls.
Traditional Reuben sandwiches use swiss cheese. Feel free to use any cheese you prefer.