Reuben Crescents

Everything you love about a Reuben sandwich, rolled into warm crescent dough pockets. Corned beef, Swiss cheese, tangy sauerkraut, and creamy Dijon get mixed together, spooned onto crescent roll triangles, and baked golden in about 12 minutes.

Rinsing and draining the sauerkraut is a step you don’t want to skip. Straight-from-the-jar sauerkraut is too wet and too sharp. A quick rinse mellows the tang and, more importantly, keeps excess moisture from turning the crescent dough soggy during baking.

Two tablespoons of filling per triangle is the sweet spot. Enough to get a satisfying bite of Reuben in every roll without overstuffing and blowing out the seams. Fold the dough over first, then roll loosely toward the point so the filling has room to expand.

Pro Tips

• Place the rolls point-side down on the sheet. The weight of the roll holds the seam closed as it bakes.
• Don’t pack the filling too tightly in the crescents. Loose rolling lets the dough puff up around the filling.
• Serve these warm. The Swiss cheese firms up as it cools and loses that gooey stretch.
• Use leftover deli corned beef or canned, both work. Chop it fine so it blends evenly with the kraut and cheese.

Variations

• Add a drizzle of Thousand Island dressing inside for the full classic Reuben experience.
• Swap corned beef for pastrami for a slightly smokier, pepperier filling.
• Use rye crescent dough if you can find it for a more authentic Reuben flavor in the bread.