Reuben Roll Ups

The Record’s “Recipe of the Week”:
Reuben Roll Ups by Pam Volkl

1 tube crescent roll dough
Thousand Island dressing
Two 2.5 oz. pkgs. wafer-thin sliced corned beef
14 oz. can sauerkraut, drained very well and blotted with paper towel
6 oz. Swiss cheese, grated or sliced thin

Spread the crescent roll dough out on baking sheet and press edges together with fingers to make one large rectangle. Spread with Thousand Island dressing (or use mayonnaise and mustard, if preferred). Top with sliced corned beef. Spread with sauerkraut (may use less than a full can). Top with Swiss cheese.

Roll up jelly-roll style and seal edges by pressing dough together. Bake at 350° for 20-25 minutes or until desired doneness is reached and the roll ups are heated through. Slice off servings.


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Mt. Vernon, MO, 65712


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