Bite sized Reuben Stuffed Crescent Rolls are perfect as an appetizer to enjoy with a tall glass of stout on St. Patricks Day… or any day for that matter!
One of my favorite dishes to enjoy–that only seems to be made during the month of March would have to be a Reuben. Now days you can get corned beef any time, but it doesn’t seem to hit my menu until around St. Patricks Day. I absolutely love sauerkraut, which I believe is why I enjoy Reubens so much. I could literally set down and eat a quart of sauerkraut for supper. It has to be homemade though–known of that store bought stuff. You’d hate to find out that the kraut I used for this recipe was from September of 2006!! LOL.
What I’m sharing with you today takes about 20 minutes to make! It’s quick, easy and absolutely delicious! Is all you need is a tube of crescent rolls, a little swiss cheese, shaved corned beef, sauerkraut and 1000 Island Dressing! Simple right?! Some like to make an “untraditional” crescent roll and make these more like squares, but ugh…. to me they’re great either way. They don’t get as soggy if you roll them the traditional way lol.
Now get in the kitchen and whip these babies up! 🙂
Reuben Stuffed Crescent Rolls
A nice butter crescent roll wrapped around corned beef, sauerkraut, cheese and dressing for the perfect Reuben appetizer!
- 1 – tube Crescent Rolls
- 2 slices swiss cheese
- 4 slices shaved corned beef
- 1/4 cup 1000 Island Dressing
- 1/4 cup sauerkraut
- Preheat the oven to 375*F.
- On a cookie sheet, roll out the crescent rolls and place a teaspoon of dressing on the large end of each crescent.
- Then place a quarter of a slice of cheese on top, followed by some corned beef and sauerkraut.
- Roll each up and bake at 375*F for 8-12 minutes or until golden brown.
- Serve with additional dressing!
