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Festive Reuben Crescents for St. Paddy's Day
I whipped up these bites when I wanted something new using all those great Reuben flavors for our St. Paddy's shindig. Buttery crescents hug that tasty corned beef Swiss cheese gets wonderfully gooey and a pop of sauerkraut brightens every bite. Now everyone begs for these because they're packed with everything we love about a classic Reuben—just grab and go.
Crowd-Pleaser That's a Breeze
What I love about these is how a favorite sandwich turns into snackable finger food. They come together in no time with stuff you probably have laying around. They're perfect whether it's a big March party or you're just in the mood for that classic combo. Honestly, no one turns these down.
Gather Your Stuff
- Crescent Roll Dough: Makes our tasty outer layer fast.
- Swiss Cheese: Melts so nicely inside.
- Sauerkraut: Gives a little crunch and zing.
- Corned Beef: Thin slices work best here.
- Thousand Island Dressing: Brings that signature flavor boost.
Time to Roll 'Em Up
- Roll and Bake
- After rolling everything up pop them in the oven till they're golden.
- Layer the Fillings
- Pile on the cheese sauerkraut and corned beef however you like.
- Add Thousand Island Dressing
- Dab a little on each dough triangle. A thin layer is just right.
- Prepare the Crescent Dough
- Spread your dough triangles out flat on your pan.
Serving at Their Best
These are amazing straight from the oven while they're super hot flaky and the cheese is gooey. I've learned the fresher the better so I always bake them right as everyone's walking in.
Switch It Up
Sometimes I use rye dough for a deeper flavor. If we're skipping the meat sautéed mushrooms work awesome in place of corned beef. A little caraway seed sprinkled on top is a nice touch too.
Ideal St. Paddy's Day Spread
I like serving these with classic sides like creamy mashed colcannon or slow-cooked corned beef. Irish coffee is cozy alongside, or pair with the Irish brew you love most.
Popular Q&A
You could roll your own dough if you want but those tubes save time. They're way better if you serve 'em hot so I don't fix them early. More Thousand Island is great for dipping and you can totally switch up the insides—add onions, pickles, whatever you like.
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Frequently Asked Questions
- → Why are my crescent rolls soggy from the sauerkraut?
Press out all the liquid from the sauerkraut before you add it. Lay it on paper towels to dry it off as much as you can.
- → Can I prepare these in advance?
You can chop and prep things early, but don't wrap or bake them until right before you want to eat. They're tastiest right out of the oven.
- → Could I use leftover corned beef in this?
Definitely! Just shred or chop the leftover beef small enough to fit into the dough easily.
- → What goes well with these rolls?
Try dunking them in extra Thousand Island, or serve with chips and a crisp salad for a full meal.
- → Is it okay to freeze these before or after baking?
You can do it, but honestly the texture might go weird, especially with the sauerkraut. It's better to eat them fresh and warm if you can.