Crescent Reubens

There is something about the combination of corned beef, cheese, and sauerkraut that makes my mouth water, and it’s amazing wrapped in crescent roll dough.

Ruben Roll


Crescent Reubens

Total Time: 1 hour

Yield: 4 sandwiches


  • 1/4 cup butter
  • 1/2 cup chopped onion
  • 1/8 cup cooked, crumbled bacon
  • 8 oz sauerkraut, drain well
  • 1/4 cup dijon mustard
  • 1 tsp caraway seed
  • 1/2 pound thinly sliced corned beef or pastrami, chopped
  • 1/4-1/2 lb Swiss cheese, grated
  • 1/2 cup sour cream
  • 1 TBSP dill pickle relish or chopped kosher pickles
  • 2 cans crescent rolls


  1. Heat oven to 350.
  2. Heat 2 TBSP butter in a pan on medium heat, add onion and cook until translucent.
  3. Stir in bacon, sauerkraut, mustard and caraway. Cook until any moisture is gone. Then remove from heat.
  4. In a bowl, combine corned beef, cheese, sour cream, and pickles.
  5. Combine sauerkraut mixture with beef mixture.
  6. Flatten the dough in each crescent container into 4 pieces, by leaving 2 crescent dough pieces attached and pinching together the seam between them (each can makes 2 Reubens).
  7. Place filling on 4 of the flattened pieces, being careful to leave edges that can be crimped, when you place the top dough on it. I spread the filling out a bit, and flattened the top of the filling.
  8. Place the top dough on each of the filled pieces. Fold, crimp, join the edges however you can.
  9. Cut a few vent holes in the top of each sandwich.
  10. Bake about 20 minutes or until golden.