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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 19 ounces - canned corned beef
  • 1 jars - 14.5 oz. sauerkraut
  • 3 cups - shredded Swiss cheese
  • 6 1/2 ounces - Dijon mustard
  • 2 teaspoons - caraway seeds
  • 4 cans - Pillsbury crescent rolls
  • - Thousand Island dressing, optional, for dipping
  • Directions:

    Mix all ingredients except crescent rolls together in a large bowl. Form mixture into 1-1/2 to 2-inch balls.

    Separate crescent rolls into individual sections. Place "ball" on crescent roll and roll smallest end around "ball" first, then roll larger end over "ball". Tuck dough securely under ball, making sure all open areas are pinched together.

    (The idea is to have the ingredients completely encased in the dough). You may have to stretch the dough a little to make it fit, but be careful not to tear it. If you do, make sure to pinch it sealed again.

    Preheat oven to 375 degrees F. Place Reuben rolls on cookie sheet and bake for 20 to 25 minutes. Serve warm with a side dish of Thousand Island dressing for dip.

    Also, unbaked ones may be frozen and used later.

    Brief Description

    Balls of corned beef and sauerkraut rolled up and baked inside crescent roll dough.

    Main Ingredient:

    corned beef

    Category:  Appetizers

    Cuisine:  German

    Prep Time: 45 min
    Cook Time: 25 min



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    Posted On:

    March 10, 2016

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