This Reuben Bake takes everything you love about the classic Reuben sandwich—corned beef, sauerkraut, Swiss cheese , and a hint of Thousand Island dressing or mustard —and wraps it all up in golden, flaky crescent roll dough .
Perfect for St. Patrick’s Day, potlucks, or anytime you want a comforting, handheld version of this iconic deli favorite!
Why You’ll Love This Recipe:
Corned Beef Goodness: Savory, rich, and packed into every bite.
Tangy Sauerkraut Layer: Adds zesty flavor without sogginess.
Swiss Cheese Magic: Melts inside the pastry for that gooey Reuben experience.
Quick Assembly: No mixing, no kneading—just layer, roll, and bake.
Great for Sharing: Ideal at holiday gatherings, brunches, or game day spreads.
Ingredients (Makes 16–20 mini rolls):
For the Filling:
- 1 lb sliced corned beef (or pastrami for variation)
- 1 (14 oz) can sauerkraut , drained and patted dry (or fresh kraut, lightly squeezed)
- 8 oz Swiss cheese slices or shredded Swiss cheese (about 2 cups shredded)
- 2 tbsp Thousand Island dressing or mustard (optional – for extra flavor boost)
For Assembly:
- 2 (8 oz) cans refrigerated crescent roll dough (or puff pastry for extra rise)
- 1 egg + 1 tbsp water (for egg wash – optional, for shine)
- Pinch of poppy seeds or caraway seeds (optional topping for Reuben flair)
Instructions:
Step 1: Preheat Oven & Prep Dough
Preheat oven to 375°F (190°C) .
Unroll one can of crescent roll dough onto a parchment-lined baking sheet.
Separate the dough into triangles by slicing along the perforations.
Repeat with the second can of dough if making a full batch.
Tip: If using puff pastry, keep it cold before cutting for easier handling.
Step 2: Layer the Fillings
On each triangle, spread a small amount of Thousand Island dressing or mustard if desired.
Layer:
- A slice of corned beef (or more if sliced thin)
- A spoonful of drained sauerkraut (no excess moisture!)
- A slice or spoonful of Swiss cheese
You can also add a few drops of Worcestershire sauce or caraway seeds for extra depth.
Step 3: Roll ‘Em Up
Starting from the wide end of the triangle , tightly roll each piece toward the tip.
Place seam-side down on the baking sheet.
Brush the tops with an egg wash (1 egg + 1 tbsp water) for a glossy finish.
Sprinkle with poppy or caraway seeds if desired.
Step 4: Bake Until Golden & Flaky
Bake at 375°F (190°C) for 15–20 minutes , or until the rolls are golden brown and crisp .
The buttery aroma will fill your kitchen—and the gooey cheese inside will make everyone happy.
Step 5: Cool Slightly & Serve Warm
Let cool for 5 minutes before serving—this helps them firm up just enough to handle without melting all over your fingers.
Serve warm with extra dressing on the side or as-is for that melty, crispy bite.
Tips for Success:
Drain Sauerkraut Well: Keeps the dough from getting soggy.
Use Room-Temp Cheese: Helps it melt evenly during baking.
Mini Sandwich Option: Use crescent rolls to make mini Reuben sandwiches instead of rolls.
Make Ahead Magic: Assemble unbaked rolls and refrigerate overnight—bake fresh when ready to serve.
Freezer-Friendly: Freeze uncooked rolls on a tray, then store in a bag—reheat in oven for best results.
Serving Suggestions:
- Perfect at St. Patrick’s Day parties or casual get-togethers.
- Great with a side of coleslaw, potato salad, or pickles.
- Ideal with a mug of beer, coffee, or iced tea.
Nutritional Information (per roll, makes 16 servings – approximate):
(Without dipping sauce – based on regular ingredients)
- Calories: ~180 kcal
- Protein: ~6g
- Carbohydrates: ~12g
- Fat: ~10g
- Fiber: ~0.5g
- Sugar: ~1g
This Reuben Bake brings all the bold flavors of the classic sandwich into a portable, baked form that’s impossible to resist. With its tender corned beef, tangy sauerkraut, and gooey Swiss cheese—it’s comfort food wrapped in buttery flaky crust.
So go ahead and make this today… because once you take a bite—you’ll be making these again and again!
