Best 6 Reuben In The Round Crescents Recipes

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Are you craving a delicious and creative twist on the classic Reuben sandwich? Look no further than Reuben in the Round Crescents! This innovative recipe combines the classic flavors of the Reuben - corned beef, sauerkraut, Swiss cheese, and Russian dressing - with the convenience and flaky crust of crescent roll dough. Get ready to impress your taste buds and surprise your family and friends with this unique and scrumptious dish.

Let's cook with our recipes!

REUBEN CRESCENTS



Reuben Crescents image

I just can't pass up a tasty reuben! You can substitute pastrami or turkey pastrami for the corned beef.

Provided by Mercy

Categories     Lunch/Snacks

Time 20m

Yield 8 serving(s)

Number Of Ingredients 5

1 (8 ounce) package refrigerated crescent dinner rolls
1 cup sauerkraut, rinsed and well drained and chopped
1 tablespoon thousand island dressing
4 slices processed swiss cheese, cut into 1/2-inch strips
8 slices deli corned beef (thin slices)

Steps:

  • Separate crescent dough into eight triangles.
  • Combine sauerkraut and salad dressing. Place two cheese strips across the short side of each triangle.
  • Fold corned beef slices in half; place over cheese. Top with sauerkraut mixture.
  • Roll up each from the short side and place on an ungreased baking sheet.
  • Bake at 375° for 10 to 15 minutes or until golden brown.

Nutrition Facts : Calories 179.2, Fat 8.7, SaturatedFat 2.8, Cholesterol 45, Sodium 634.7, Carbohydrate 16.1, Fiber 1.6, Sugar 1.8, Protein 8.7

REUBEN CRESCENTS



Reuben Crescents image

"If you like Reuben sandwiches, you're sure to like these quick-and-easy roll-ups," writes Dolores Hurtt of Florence, Montana. "I sometimes serve them with a salad and some fruit for a fast meal."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 5

1 tube (8 ounces) refrigerated crescent rolls
1 cup sauerkraut, rinsed, well drained and chopped
1 tablespoon Thousand Island salad dressing
4 slices process Swiss cheese, cut into 1/2-inch strips
8 thin slices deli corned beef

Steps:

  • Separate crescent dough into eight triangles. In a small bowl, combine sauerkraut and salad dressing. , Place two cheese strips across the short side of each triangle. Fold corned beef slices in half; place over cheese. Top with sauerkraut mixture. Roll up each from the short side. , Place on an ungreased baking sheet. Bake at 375° for 10-15 minutes or until golden brown.

Nutrition Facts :

REUBEN CRESCENT BAKE



Reuben Crescent Bake image

Corned beef, Swiss cheese, kraut and thousand island dressing baked between crescent rolls. Easy and tasty. Kids will love these.

Provided by Patti Barrett

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes

Time 40m

Yield 4

Number Of Ingredients 6

¾ cup sauerkraut, drained and squeezed dry
⅓ cup thousand island salad dressing
1 (8 ounce) tube refrigerated crescent rolls (such as Pillsbury®)
¾ pound thin-sliced cooked corned beef
8 slices Swiss cheese
1 beaten egg white

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
  • Mix together the sauerkraut and thousand island salad dressing in a bowl until well combined. Unroll the crescent roll dough, and cut dough in half; place one half of the dough onto a floured work surface, and pinch the perforations of the dough closed to make 1 sheet. Roll the dough sheet out to about 12 inches square, and fit the dough into the prepared baking sheet. Pinch perforations closed on 2nd half of dough; roll out to about 9 inches square, and set aside.
  • Prebake the dough crust in the baking dish in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven, and place 4 slices of cheese into the bottom of the crust; top cheese slices with the corned beef, and spread with the sauerkraut mixture. Lay 4 remaining slices of Swiss cheese on top of the sauerkraut mixture. Lay the 2nd sheet of crescent roll dough onto the filled baking sheet, and press the top crust down onto the edges of the dish to seal. Brush with beaten egg white.
  • Bake in the oven until the cheese is melted and the crust is golden brown, 15 to 20 minutes; let stand about 5 minutes before slicing.

Nutrition Facts : Calories 657.6 calories, Carbohydrate 32.1 g, Cholesterol 114.6 mg, Fat 42.1 g, Fiber 0.7 g, Protein 36.9 g, SaturatedFat 16.9 g, Sodium 2122.9 mg, Sugar 9.5 g

GREAT ROUND REUBEN



Great Round Reuben image

From the outside this looks like a loaf of bread but when it's sliced every piece is like a Reuben sandwich. Onion-rye bread, filled with corned beef, swiss cheese, sauerkraut and mustard. There's a bit of work here, but you can make it up ahead of time to avoid a last minute rush. The preparation time is approximate, it really depends on how quickly your bread rises.

Provided by Sackville

Categories     Yeast Breads

Time 2h

Yield 1 serving(s)

Number Of Ingredients 20

1 1/3 cups whole milk
2 packages active dry yeast (4 1/2 tsp)
4 tablespoons sugar, divided
1/4 cup water
1 1/3 cups rye flour
2 2/3 cups bread flour
1/8 g vitamin C powder (i.e. 1/4 500mg tablet crushed)
2 teaspoons salt
5 tablespoons oil, divided
2/3 cup finely chopped onion
2 tablespoons caraway seeds, crushed
1 tablespoon oil, for the bowl
nonstick cooking spray
3 tablespoons Dijon mustard
1 1/2 lbs corned beef, very thinly sliced and cut into 3/4 inch squares
1 (16 ounce) can sauerkraut, drained,squeezed dry and coarsely chopped
1/2 cup thousand island dressing
1/2 lb swiss cheese, grated (about two cups)
1 large egg, beaten
1/4 teaspoon coarse salt

Steps:

  • Bring milk almost to a boil in a small saucepan, then remove from the heat and let cool until warm.
  • Dissolve the yeast and 1 tbs sugar in warm water in the bowl of a heavy-duty mixer.
  • Let stand for 2 minutes until a foam forms.
  • Add 3 tbs sugar, both flours, vitamin C, salt and milk.
  • Mix for 5 minutes on a low-medium speed until dough is elastic.
  • Add 4 tbsp (1/4 cup) oil, onion and caraway seeds.
  • Mix until well blended.
  • The dough should be soft.
  • Add a little bread flour if too wet or a little water if too dry.
  • Place the dough in an oiled bowl and turn to coat well with oil.
  • Cover and let rise until doubled.
  • Remove the plastic and punch down the centre of the dough with a closed fist.
  • Pull the dough out of the bowl, knead lightly and then shape into a smooth round.
  • Cover with plastic wrap and leave on the counter for 15 minutes.
  • The dough can now be shaped or, if desired, refrigerated overnight.
  • Spray an 18 inch round pizza pan with nonstick cooking spray.
  • Place a shelf in a slot slightly below the middle of the oven and preheat to 375 F or 190 C.
  • Reserve a third of the dough.
  • Divide the remaining two thirds into three pieces-- a big piece, a medium sized one and a little piece.
  • Oil a rolling pin and roll out the largest piece into a large cirle.
  • Place on the pizza pan.
  • Spread the dough circle lightly with dijon mustard.
  • Cover with slightly less than half the corned beef, sauerkraut and thousand island dressing.
  • Cover with a thin layer of cheese.
  • Roll out the medium piece of dough into a circle about an inch smaller in diameter than the first circle and place on top of the first layer on the pan.
  • Cover the second layer in the same way as the first, but saving a bit of each ingredient for the final layer.
  • Roll out the small piece of dough and repeat as before.
  • Now, roll the reserved third of the dough into a circle large enough to cover the Reuben completely.
  • Wrap the dough across a rolling pin, lift and transfer to the layered Reuben.
  • Tuck the top dough under the bottom layer of the dough all around the edges.
  • Glaze the loaf with beaten egg and sprinkle lightly with coarse salt.
  • Slash the centre in a daisy pattern.
  • Do not let rise.
  • Brush the bread again with beaten egg and place the pan in the oven.
  • Bake until well browned, about 50-60 minutes.
  • Place on a rack to cool.
  • You can also assemble the Reuben ahead of time, then wrap it well in foil or a ziplock bag and keep it in the fridge or freezer.
  • If frozen, defrost overnight in the fridge.
  • To reheat, wrap in foil and heat in a 300 F or 150 C oven for 30 minutes.

REUBEN-IN-THE-ROUND CRESCENTS



Reuben-in-the-Round Crescents image

Number Of Ingredients 6

2 (8-ounce) cans refrigerated crescent rolls
1 (8-ounce) package thinly sliced pastrami or corned beef
1 (6-ounce) package (4 slices) Swiss cheese or mozzarella
1 (8-ounce) can (1 cup) sauerkraut, drained
1/2 teaspoon caraway seed
1/2 teaspoon sesame seeds

Steps:

  • Heat oven to 400°F. Separate 1 can of dough into 4 rectangles. Place in ungreased 12- inch pizza pan or 13 x 9-inch pan press over bottom and 1/2 inch up sides to form crust. Seal perforations. Arrange pastrami, cheese and sauerkraut in layers over dough. Sprinkle with caraway seed. Separate second can of dough into 8 triangles. Arrange triangles spoke-fashion over filling, with points toward center. Do not seal outer edges of triangles to bottom crust. Sprinkle with sesame seed.Bake at 400°F. for 15 to 25 minutes or until golden brown. Serve immediately.TIPS: To make ahead, prepare, cover and refrigerate up to 2 hours bake as directed above.To reheat, cover loosely with foil heat at 375°F. for 15 to 18 minutes or until warm.Nutrition Per Serving: Calories 380 Protein 15g Carbohydrate 24g Fat 25g Sodium 1000mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

REUBEN ROUNDS



Reuben Rounds image

Fans of the classic Reuben sandwich will go crazy for baked pastry spirals of corned beef, Swiss and sauerkraut. They're so easy to make, and bottled Thousand Island dressing makes the perfect dipping sauce. -Cheryl Snavely, Hagerstown, Maryland

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 16 appetizers

Number Of Ingredients 6

1 sheet frozen puff pastry, thawed
6 slices Swiss cheese
5 slices deli corned beef
1/2 cup sauerkraut, rinsed and well drained
1 teaspoon caraway seeds
1/4 cup Thousand Island salad dressing

Steps:

  • Preheat oven to 400°. Unfold puff pastry; layer with cheese, corned beef and sauerkraut to within 1/2-in. of edges. Roll up jelly-roll style. Trim ends and cut crosswise into 16 slices. Place on greased baking sheets, cut side down. Sprinkle with caraway seeds., Bake until golden brown, 18-20 minutes. Serve with salad dressing.

Nutrition Facts : Calories 114 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 198mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

Tips:

  • Use high-quality ingredients for the best flavor. Look for fresh, flavorful rye bread, thinly sliced corned beef, and Swiss cheese.
  • Don't be afraid to experiment with different fillings. You could try adding sauerkraut, coleslaw, or even Thousand Island dressing.
  • Make sure to cook the crescents until they are golden brown and flaky. This will ensure that the filling is heated through and the crescents are crispy.
  • Serve the crescents immediately with your favorite dipping sauce.

Conclusion:

Reuben in the round crescents are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be made ahead of time and frozen. With a few simple ingredients and a little bit of time, you can create a tasty and satisfying dish that everyone will love.

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