Easy Reuben Roll Ups (Print version)

Flaky crescent roll ups filled with corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing.

# Ingredients:

For the roll ups

01 - 1 can (8 oz / 226 g) refrigerated crescent roll dough, 8 count

02 - 1/3 cup (80 ml) Thousand Island dressing, plus more for serving

03 - 4 oz (115 g) thinly sliced deli corned beef

04 - 4 oz (115 g) Swiss cheese, sliced into strips

05 - 1 cup (140 g) sauerkraut, drained and squeezed very dry

For the topping

06 - 1 large egg

07 - 1 tablespoon water

08 - 1/2 teaspoon caraway seeds, optional

# Instructions:

01 - Preheat the oven to 375°F. Line a large baking sheet with parchment paper.

02 - Place the sauerkraut in paper towels or a clean kitchen towel and squeeze until it is no longer wet. Chop lightly if the strands are long.

03 - Separate the crescent dough into 8 triangles. Spread about 1 teaspoon dressing near the wide end of each triangle, then add corned beef, Swiss cheese, and about 2 tablespoons sauerkraut.

04 - Roll each triangle from the wide end to the point, keeping the filling tucked inside. Place seam-side down on the prepared baking sheet.

05 - Whisk the egg with 1 tablespoon water. Brush lightly over the roll ups and sprinkle with caraway seeds if using.

06 - Bake for 13-15 minutes, until puffed and golden brown. Rest for 3 minutes, then serve warm with extra Thousand Island dressing for dipping.

# Good to know:

01 - Squeeze the sauerkraut very dry to keep the crescent dough crisp.

02 - Serve warm for the best melted-cheese texture.

03 - Thousand Island or Russian dressing both work for dipping.

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