Reuben Rolls are an easy baked version of the classic favorite. Crescent rolls are stuffed with swiss cheese, corned beef and sauerkraut and baked until golden brown.

This yummy twist on a classic Reuben is a match made in heaven!

Reuben Roll-Ups on a wooden board

For those who are “in the know” about the wonders of a good Reuben sandwich, this recipe is sure to end up at the front of the line. This combo is perfection in everything from a Reuben casserole, Reuben pizza or pasta salad!

What is a Reuben Roll Up?

What exactly are Reuben Rolls, anyway?

A bundled version of a reuben slider, it’s just what it sounds like – reuben sandwich ingredients rolled in crescent dough and baked until golden!

Reuben Roll Ups ingredients

How to Make Reuben Rolls

It’s even simpler to make Reuben Rolls than it is to make the original grilled sandwich!

  1. Unroll crescents on a baking tray. Using parchment makes crescents come out amazingly crisp on the outside and soft on the inside, every time!
  2. On each dough triangle place sauce, corned beef, kraut, and cheese (per recipe below).
  3. Roll up each sandwich and bake in a preheated oven until crescents are browned and the cheese melts. Yum!

Serve warm out of the oven with your favorite dippings sauce!

Reuben Roll Ups unrolled on a baking sheet


There are so many ways to change up this easy recipe!

  • Try sprinkling caraway seeds on the dough
  • What’s a Reuben without some pickle slaw on the side?
  • Use miniature croissants to create a tray of “Reub-atizers.”
  • Tuck the crescent dough into mini muffin tins and fill with reuben ingredients for bites
  • Use premade crescents, or bake your own from scratch.

Any way you mix it up, these incredibly tasty sandwiches are sure to be a hit with everyone who tries one! (Or you can just eat them all yourself. Whatever;)

Reuben Roll Ups baked on a baking sheet

Crescent Roll Appetizers

Stacked Reuben Roll Ups with the top one broken open
5 from 47 votes↑ Click stars to rate now!
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Reuben Roll Ups

All of the deliciousness of a Reuben sandwich in an easy to make roll up! Perfect for snacks, appetizers or lunch!
Prep Time 5 minutes
Cook Time 13 minutes
Total Time 18 minutes
Servings 8 rolls


  • 1 package crescent rolls (8 count)
  • ½ cup thousand island dressing
  • 4 oz corned beef
  • 4 oz swiss cheese
  • 1 cup sauerkraut drained and lightly squeezed dry


  • Preheat oven to 350°F.
  • Unroll and divide the crescent rolls.
  • On each roll, place 1 tablespoon sauce, ½ oz corned beef, ½ oz cheese and 2 tablespoons sauerkraut. Roll up and place on a parchment-lined pan.
  • Bake 13-15 minutes or until lightly browned.
  • Serve with extra thousand island dressing for dipping.
5 from 47 votes

Nutrition Information

Calories: 155 | Carbohydrates: 5g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 479mg | Potassium: 100mg | Fiber: 1g | Sugar: 3g | Vitamin A: 151IU | Vitamin C: 6mg | Calcium: 120mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


    1. Hi Charlene, I would just cut the crescent rolls in half. You can also tuck the crescent dough into mini muffin tins and fill with reuben ingredients for bites. Enjoy!

  1. We love Reuben’s in any shape or form! These are easy and so yummy! I bake them a little longer only bc my hubby likes them brown. This would be a great appetizer to have for company! Thanks Holly! Love your site and recipes!5 stars

  2. Made these for a family get-together for the day after thanksgiving. Huge hit and were loved and devoured by all! Definitely recommend!!5 stars

  3. I made these for a boat raft up where people share and pass appetizers across from boat to boat. These were a hit! I doubled the recipe and came home empty handed. I could hear people saying, “Wow, who made the Rueben’s?” I definitely will be making these again!5 stars

  4. My youngest son Makes these as egg rolls and uses egg rolls wrappers and uses Russian dressing or thousand Island as a dipping sauce and deep-fried them and puts them out as an appetizer he is a very good cook

    1. We haven’t tried but that should work Brenda. Just make sure you squeeze the liquid out of the sauerkraut to stop them from getting soggy overnight.

    1. Hi Jodi, I haven’t tried freezing them. I think the best option would be to prebake them and cool completely and then freeze them. Please let us know how it works out for you.

  5. Do you cook the corn beef before wrapping them? I bought the meat in the meat section at the super market prepackaged, I’m unsure I want to make sure the meat is cook correctly!! 

  6. Hi Holly – can these roll up’s be prepped 24 hours in advance or will they become soggy?  Is it better to prep a few hours before?  Just trying to figure out timing ;-)  Thanks!

    1. I haven’t tried prepping them in advance, but I think it would work if you prepared them, refrigerated then baked them when you need them. You may need to increase the baking time a little. Let us know how it works out for your Jen!

  7. I’m not real sure how you roll these up? Do you do it according to the package instructions? They do look so good. Did anyone try freezing them?