Reuben In The Round Crescents Food

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REUBEN CRESCENTS



Reuben Crescents image

I just can't pass up a tasty reuben! You can substitute pastrami or turkey pastrami for the corned beef.

Provided by Mercy

Categories     Lunch/Snacks

Time 20m

Yield 8 serving(s)

Number Of Ingredients 5

1 (8 ounce) package refrigerated crescent dinner rolls
1 cup sauerkraut, rinsed and well drained and chopped
1 tablespoon thousand island dressing
4 slices processed swiss cheese, cut into 1/2-inch strips
8 slices deli corned beef (thin slices)

Steps:

  • Separate crescent dough into eight triangles.
  • Combine sauerkraut and salad dressing. Place two cheese strips across the short side of each triangle.
  • Fold corned beef slices in half; place over cheese. Top with sauerkraut mixture.
  • Roll up each from the short side and place on an ungreased baking sheet.
  • Bake at 375° for 10 to 15 minutes or until golden brown.

Nutrition Facts : Calories 179.2, Fat 8.7, SaturatedFat 2.8, Cholesterol 45, Sodium 634.7, Carbohydrate 16.1, Fiber 1.6, Sugar 1.8, Protein 8.7

REUBEN CRESCENT BAKE



Reuben Crescent Bake image

This may not be a true Reuben, but the taste is still fantastic and it's easy to make. I like to serve this bake with homemade soup. -Kathy Kittell, Lenexa, Kansas

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 7

2 tubes (8 ounces each) refrigerated crescent rolls, divided
1 pound sliced Swiss cheese, divided
1-1/4 pounds sliced deli corned beef
1 can (14 ounces) sauerkraut, rinsed and well drained
2/3 cup Thousand Island salad dressing
1 large egg white, lightly beaten
3 teaspoons caraway seeds

Steps:

  • Preheat oven to 375°. Unroll 1 tube of crescent dough into 1 long rectangle; seal seams and perforations. Press onto the bottom of a greased 13x9-in. baking dish. Bake until golden brown, 8-10 minutes., Layer with half the cheese and all the corned beef. Combine sauerkraut and salad dressing; spread over beef. Top with remaining cheese., On a lightly floured surface, press or roll second tube of crescent dough into a 13x9-in. rectangle, sealing seams and perforations. Place over cheese. Brush with egg white; sprinkle with caraway seeds., Bake until casserole is heated through and crust is golden brown, 12-16 minutes. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 610 calories, Fat 39g fat (18g saturated fat), Cholesterol 108mg cholesterol, Sodium 1905mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 2g fiber), Protein 31g protein.

REUBEN CRESCENT BAKE



Reuben Crescent Bake image

Corned beef, Swiss cheese, kraut and thousand island dressing baked between crescent rolls. Easy and tasty. Kids will love these.

Provided by Patti Barrett

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes

Time 40m

Yield 4

Number Of Ingredients 6

¾ cup sauerkraut, drained and squeezed dry
⅓ cup thousand island salad dressing
1 (8 ounce) tube refrigerated crescent rolls (such as Pillsbury®)
¾ pound thin-sliced cooked corned beef
8 slices Swiss cheese
1 beaten egg white

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
  • Mix together the sauerkraut and thousand island salad dressing in a bowl until well combined. Unroll the crescent roll dough, and cut dough in half; place one half of the dough onto a floured work surface, and pinch the perforations of the dough closed to make 1 sheet. Roll the dough sheet out to about 12 inches square, and fit the dough into the prepared baking sheet. Pinch perforations closed on 2nd half of dough; roll out to about 9 inches square, and set aside.
  • Prebake the dough crust in the baking dish in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven, and place 4 slices of cheese into the bottom of the crust; top cheese slices with the corned beef, and spread with the sauerkraut mixture. Lay 4 remaining slices of Swiss cheese on top of the sauerkraut mixture. Lay the 2nd sheet of crescent roll dough onto the filled baking sheet, and press the top crust down onto the edges of the dish to seal. Brush with beaten egg white.
  • Bake in the oven until the cheese is melted and the crust is golden brown, 15 to 20 minutes; let stand about 5 minutes before slicing.

Nutrition Facts : Calories 657.6 calories, Carbohydrate 32.1 g, Cholesterol 114.6 mg, Fat 42.1 g, Fiber 0.7 g, Protein 36.9 g, SaturatedFat 16.9 g, Sodium 2122.9 mg, Sugar 9.5 g

RUSSIAN REUBEN IN THE ROUND



Russian Reuben in the Round image

Not a fan of corned beef? Try our Russian Reuben in the Round. It's served with slow-roasted roast beef in the shell of a round loaf of rye bread.

Provided by My Food and Family

Categories     Bread

Time 1h

Yield 6 servings

Number Of Ingredients 8

1/4 cup KRAFT Real Mayo
2 Tbsp. HEINZ Tomato Ketchup
2 Tbsp. finely chopped onions
1 CLAUSSEN Kosher Dill Pickle Spear, finely chopped
1/2 cup CLAUSSEN Sauerkraut, drained, patted dry
1 round loaf unsliced round rye bread (16 oz.)
6 KRAFT Extra Thin Swiss Cheese Slices
1 pkg. (7 oz.) OSCAR MAYER Deli Fresh Slow Roasted Roast Beef

Steps:

  • Heat oven 400ºF.
  • Mix first 4 ingredients in medium bowl until blended. Add sauerkraut; mix lightly.
  • Cut off top of bread loaf; remove bread from inside of loaf, leaving 1-inch-thick shell. Discard removed bread or reserve for another use. Fill bottom of loaf with layers of 2 cheese slices and half each of the meat and sauerkraut mixture. Repeat layers; cover with remaining cheese and top of loaf. Wrap in foil.
  • Bake 45 min. or until heated through. Cut into wedges to serve.

Nutrition Facts : Calories 380, Fat 17 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 1100 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 18 g

REUBEN-IN-THE-ROUND CRESCENTS



Reuben-in-the-Round Crescents image

Number Of Ingredients 6

2 (8-ounce) cans refrigerated crescent rolls
1 (8-ounce) package thinly sliced pastrami or corned beef
1 (6-ounce) package (4 slices) Swiss cheese or mozzarella
1 (8-ounce) can (1 cup) sauerkraut, drained
1/2 teaspoon caraway seed
1/2 teaspoon sesame seeds

Steps:

  • Heat oven to 400°F. Separate 1 can of dough into 4 rectangles. Place in ungreased 12- inch pizza pan or 13 x 9-inch pan press over bottom and 1/2 inch up sides to form crust. Seal perforations. Arrange pastrami, cheese and sauerkraut in layers over dough. Sprinkle with caraway seed. Separate second can of dough into 8 triangles. Arrange triangles spoke-fashion over filling, with points toward center. Do not seal outer edges of triangles to bottom crust. Sprinkle with sesame seed.Bake at 400°F. for 15 to 25 minutes or until golden brown. Serve immediately.TIPS: To make ahead, prepare, cover and refrigerate up to 2 hours bake as directed above.To reheat, cover loosely with foil heat at 375°F. for 15 to 18 minutes or until warm.Nutrition Per Serving: Calories 380 Protein 15g Carbohydrate 24g Fat 25g Sodium 1000mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

THE REAL REUBEN



The Real Reuben image

Dark pumpernickel rye, heaped corned beef, drained sauerkraut and imported Swiss cheese make this sandwich something special.

Provided by ALDO1938

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 8m

Yield 1

Number Of Ingredients 5

2 slices dark rye bread
¼ pound thinly sliced corned beef
3 ounces sauerkraut, drained
2 slices Swiss cheese
¼ cup thousand island dressing

Steps:

  • Place bread on baking sheet or broiling pan. Layer corned beef, sauerkraut and cheese on top of bread slices.
  • Broil on high heat for 3 to 4 minutes, until cheese has melted. Serve hot with Thousand Island dressing.

Nutrition Facts : Calories 873.6 calories, Carbohydrate 52.8 g, Cholesterol 151.8 mg, Fat 58.7 g, Fiber 5.9 g, Protein 36 g, SaturatedFat 19.8 g, Sodium 2716.2 mg, Sugar 17.3 g

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