Reuben Crescent Rolls are easy to make from refrigerated crescent roll dough. Stuffed with corned beef, swiss cheese, kraut, and Thousand Island dressing.
Prep Time 10minutes
Cook Time 12minutes
Total Time 22minutes
Author Christin Mahrlig
1(8-count)tube Grands Crescent rolls
8thin slices corned beef
8thin slices swiss cheese
2/3cupkraut squeezed dry in paper towels to remove all excess moisture
Thousand Island dressing
Preheat oven to 375 degrees and lightly spray a baking sheet with cooking spray.
Separate the crescent roll dough into triangles. Tear a piece of corned beef into pieces and using half of it, shape it on top of dough, placing it mainly at wide end.
On top of the corned beef, do the same thing with the cheese.
Next place a spoonful of kraut and a drizzle of Thousand Island dressing. Layer remaining corned beef on top. Having the kraut, cheese, and dressing sandwiched between the corned beef will help keep the rolls from becoming soggy.
Starting at the wide end, roll the dough up. Place on baking sheet. Repeat for remaining 7 pieces of dough.
Brush tops with butter and sprinkle with poppy seeds.
Bake for about 12 minutes.
Serve immediately with extra dressing.
You will want to serve these immediately because they tend to get soggy over time.