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Wanted something playful for our St. Paddy’s celebration so I put together these stuffed crescents. Flaky dough hugs corned beef, gooey Swiss, and sharp sauerkraut and you get all those great Reuben vibes in a single grab-n-go snack. Now friends keep asking for them and they're the hit of every get-together—super handheld, crazy good, and easy to pass around.
Crowd Favorite and a Breeze to Pull Off
The coolest thing is how fast you can turn those loved sandwich flavors into easy-to-share bites. I just grab a handful of easy ingredients, roll these up, and they’re always gone fast. Doesn’t matter if it’s St. Paddy’s or a random Tuesday craving—these cheesy roll-ups are always a win with the crew.
Grab These Ingredients
- Crescent Roll Dough: This is your base, makes rolling a snap.
- Swiss Cheese: Melts down like a dream.
- Sauerkraut: Crunchy and tangy, you need that bite.
- Corned Beef: Thin-sliced is best for wrapping up easy.
- Thousand Island Dressing: That signature sweet and tangy spread.
Let’s Get Rolling
- Roll and Bake
- Once you’ve stacked up the fillings, roll each triangle and bake ‘til golden.
- Layer the Fillings
- Build layers of corned beef, a slice of Swiss, and some sauerkraut.
- Add Thousand Island Dressing
- Swipe some dressing over each triangle, not too much.
- Prepare the Crescent Dough
- Unroll your dough and set the triangles on the pan.
Serve Them Hot and Gooey
These guys are at their top when hot out of the oven, cheese oozing and crescent shell super flaky. I always bake 'em so they're ready just as guests walk in for max gooey goodness.
Twists and Swaps
Swap in rye dough if you want more deli vibes. Give mushrooms a shot for a veggie-friendly fix—my veggie crowd loves it. Sprinkle caraway on top for a yummy kick too.
St. Paddy’s Day Crowd Pleasers
Try these with cozy dishes like buttery colcannon or some slow-braised corned beef. Got Irish coffee? Even better. Irish beer on the side? Yes, please.
Your Questions Answered
Store-bought dough is the fastest fix, making dough from scratch eats up extra time. Eat them hot—fresh from the oven is key. Don’t bother making ahead. We drown ‘em in extra dressing for dipping. Want more fillings? Go wild, things like onions or pickles rock too.
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Frequently Asked Questions
- → How do I stop the sauerkraut from making these too wet?
Be sure to fully drain the sauerkraut. Blot it with paper towels to remove the extra water before adding it to the rolls.
- → Can I prepare these early?
It’s better to bake them just before serving. While the ingredients can be prepared in advance, assembling and baking later gives the best taste and texture.
- → Can I use corned beef leftovers?
Absolutely! Shred or chop it into small pieces so it fits easily inside the dough.
- → What goes well alongside these bites?
Pair them with extra Thousand Island for dipping, a crisp side salad, or crunchy potato chips to complete your meal.
- → Can these be stored in the freezer?
It’s possible, but freezing might change the roll texture. These are best enjoyed straight out of the oven for freshness.