Golden Crescent Rolls Stuffed with Corned Beef
These buttery, flaky crescent rolls are stuffed with savory corned beef, melty Swiss cheese, and tangy sauerkraut for the perfect bite-sized treat. Serve them as an appetizer or a quick snack with Thousand Island dressing for dipping!
Equipment
- Baking Sheet
- Parchment Paper
- Pastry Brush
Ingredients
Main Ingredients
- 1 12-oz can crescent rolls I used Pillsbury Grands
- 1 1/2 cups Swiss cheese shredded
- 1/2 cup sauerkraut squeezed dry
- 3 slices corned beef roughly chopped, about 3 ounces
- 2 tablespoons butter melted
- dried basil, parsley, chives optional for garnish
- Thousand Island dressing for dipping
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Unroll the crescent dough and separate into individual triangles.
- Sprinkle each triangle with shredded Swiss cheese.
- Add a spoonful of well-drained sauerkraut on top of the cheese.
- Layer on the chopped corned beef.
- Gently roll up each triangle from the wide end to the tip, enclosing the filling inside.
- Place the stuffed crescent rolls on the prepared baking sheet, leaving space between each.
- Brush the tops with melted butter and sprinkle with dried herbs if using.
- Bake for 12-15 minutes or until golden brown and crispy on the outside.
- Let cool slightly and serve with Thousand Island dressing for dipping.
Notes
For best results, make sure to squeeze the sauerkraut dry to prevent the rolls from getting soggy. You can also swap out Swiss cheese for cheddar or provolone for a different flavor twist!