Reuben Squares
Every St. Patrick’s Day, we always look for a new and interesting way to put a twist on a Reuben sandwich. Taking all the ingredients of a Reuben and putting them in between two layers of crescent rolls is an easy way to make and eat this favorite.
The recipe calls for two tubes (8 oz.) of refrigerated crescent rolls, 1 pound of sliced Swiss cheese, 1 pound of thinly sliced deli corned beef, 1 cup of sauerkraut that has been drained and squeezed dry, half a cup of homemade Thousand Island dressing, 2 tablespoons of melted butter and 1 tablespoon of caraway seeds.
To make the homemade Thousand Island dressing, you will need 1 cup of mayonnaise, 2 tablespoons of finely chopped onion, 2 tablespoons of ketchup, 2 tablespoons of sweet pickle relish, 1 teaspoon of lemon juice, 1/2 teaspoon of paprika and 1/4 teaspoon of salt.
Preheat oven to 375º. Unroll one of the crescent roll tubes and place the dough in the bottom of a 9×13-inch casserole dish and press together perforations. Poke holes in it with a fork and bake for 10 minutes.
Cover dough with half the Swiss cheese slices, then top with corned beef. Sprinkle sauerkraut over the corned beef and drizzle with ½ cup dressing. Place the remaining cheese slices over the dressing. Top with the second tube of a crescent roll dough, brush with butter and sprinkle with caraway seeds. Bake for 15 minutes or until the top is brown.
For the dressing, combine mayonnaise, onion, ketchup, relish, lemon juice, paprika and salt. Serve with Reuben squares.
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Reuben Squares
Ingredients
Reuben Squares
- 8 oz tubes refrigerated crescent rolls
- 1 lb sliced Swiss cheese
- 1 lb thinly sliced deli corned beef
- 1 cup sauerkraut drained and squeezed dry
- 1/2 cup homemade thousand island dressing
- 2 tbsp melted butter
- 1 tbsp caraway seeds
Thousand Island Dressing
- 1 cup mayonnaise
- 2 tbsp finely chopped onion
- 2 tbsp ketchup
- 2 tbsp sweet pickle relish
- 1 tsp lemon juice
- 1/2 tsp paprika
- 1/4 tsp salt
Instructions
Thousand Island Dressing
- For the dressing, combine mayonnaise, onion, ketchup, relish, lemon juice, paprika and salt. Serve with Reuben squares.
Reuben Squares
- Preheat oven to 375º. Unroll one of the crescent roll tubes and place the dough in the bottom of a 9x13-inch casserole dish and press together perforations. Poke holes in it with a fork and bake for 10 minutes.
- Cover dough with half the Swiss cheese slices, then top with corned beef. Sprinkle sauerkraut over the corned beef and drizzle with ½ cup dressing. Place the remaining cheese slices over the dressing. Top with the second tube of a crescent roll dough, brush with butter and sprinkle with caraway seeds. Bake for 15 minutes or until the top is brown.
