Reuben Crescent Ring
Reuben Crescent Ring is a pull-apart appetizer made with crescent roll dough wrapped around corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing. Baked golden brown, it’s a fun and shareable twist on the classic Reuben sandwich.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Total Time: 35–40 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baked
- Cuisine: American
Ingredients
- 2 cans refrigerated crescent roll dough
- 1/2 lb sliced corned beef (deli or leftover)
- 6–8 slices Swiss cheese
- 1 cup sauerkraut, well drained
- 1/3 cup Thousand Island or Russian dressing
- 1 egg, beaten (for egg wash)
- 1 tsp caraway seeds (optional)
- Fresh parsley or chives, chopped (optional garnish)
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Separate crescent roll dough into triangles. Arrange them in a circle on the sheet with wide ends overlapping in the center and points facing outward.
- Spread a thin layer of dressing near the center of the ring.
- Layer corned beef slices over the dressing.
- Top with Swiss cheese slices.
- Evenly spread sauerkraut on top of the cheese.
- Fold pointed ends of crescent dough over filling and tuck under center.
- Brush top with beaten egg and sprinkle with caraway seeds, if using.
- Bake 20–25 minutes, until golden brown and cooked through.
- Cool slightly before slicing or pulling apart. Garnish with parsley or chives and serve with extra dressing.
Notes
- Drain sauerkraut thoroughly to prevent sogginess.
- Do not overload with dressing—serve extra on the side for dipping.
- Assemble up to 8 hours ahead and bake just before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 45mg
Find it online: https://thefamilycooking.com/reuben-crescent-ring/
