Easy Reuben Sandwich Slices

If you're fan of Reuben sandwiches, you'll enjoy a family-size version served hot from your oven and made with Crescent Recipe Creations™ flaky dough sheets.

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Servings 4

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( 42 ) Ratings

42 Ratings

5 Stars 18%

4 Stars 22%

3 Stars 18%

2 Stars 14%

1 Stars

Member Reviews ( 15 )

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ingredients 8
Prep Time 15 min
Total Time 40 min

Ingredients

2: cans (8 oz each) Pillsbury® Place 'n Bake™ refrigerated crescent rounds or Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

2: tablespoons Thousand Island dressing

4: oz thinly sliced deli corned beef

4: slices (1 oz each) Swiss cheese

1: cup sauerkraut with caraway seed, well drained (from 14-oz can)

1: tablespoon horseradish mustard

1: egg, beaten

2: teaspoons sesame seed

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Directions

1 Heat oven to 375°F. Unroll 1 can of dough onto large ungreased cookie sheet. Spread Thousand Island dressing on dough to within 1/2 inch of edges. Top with corned beef, Swiss cheese and sauerkraut.
2 Unroll remaining can of dough on work surface. Spread mustard to within 1/2 inch of edges. Place mustard side down on sauerkraut. Press edges with fork to seal. Brush with egg. Sprinkle with sesame seed.
3 Bake 20 to 25 minutes or until deep golden brown. Cut into slices to serve.

EXPERT TIPS

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Expert Tips

If you can't find the sauerkraut with caraway seed, substitute 1 cup plain sauerkraut and 1 teaspoon caraway seed.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 630
Calories from Fat: 330),

% Daily Value

Total Fat: 36g; 36%
(Saturated Fat 15g, 15% Trans Fat 0g 0% ),
Cholesterol: 110mg; 110%;
Sodium: 1810mg; 1810%;
Total Carbohydrate: 53g; 53%
(Dietary Fiber 2g 2% Sugars 10g 10% ),
Protein: 21g; 21%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 8%;
Calcium: 25%;
Iron: 20%;

Exchanges:

2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 4 Fat;

Carbohydrate Choices:

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

Lizziebear

report Posted Mar. 21, 2013 12:50 PM

I haven,t made it yet, my question is, can it be frozen? I only cook for one and I would like to be able to eat at other times.

Soto2010

report Posted Aug. 4, 2011 10:23 AM

I would suggest cooking the bottom crust for about 5 minutes at 350 to make it a bit crispier. Also regular mustard works just as good. It did come out tasty though!

MommyMulholland

report Posted Feb. 8, 2011 8:59 AM

Made this for Superbowl Sunday - instead of sandwiching everything between the two pastry sheets, I divided the ingredients into two, loaded each half onto one pastry sheet, then folded it over to make a long pocket. Tasted delicious, only complain was that it didn't turn out very crispy - kind of soggy on the bottom, and it was definitely golden brown all around. Also, I would recommend spraying the cookie sheet, or at least using parchment paper - mine stuck to the sheet!!

Momof2sweetboys

report Posted Feb. 2, 2011 10:26 AM

This is to the previous reviewer "clarissisb" - try adding caraway seeds instead sesame - that added some "rye" flavor when I made this.

clarissiab

report Posted Jan. 30, 2011 10:02 PM

It was good, but like other reviewers, I missed the rye taste. I love RYE! And, I used more filler ingredients to make it more hearty. Still, great idea and fun, quick appetizer or finger food at parties. Thanks for a great idea. PS - Anyone know if there is anything I could add to get a rye flavor?