These warm, baked Reuben Pinwheels are a delicious twist on a Corned Beef Reuben Sandwich.
Looking for a fun party food for St. Patrick’s Day or March Madness? This Reuben Pinwheels recipe yields bite-sized versions of the popular Reuben Sandwich. With only six ingredients, these babies come together in minutes – perfect for easy entertaining!
It’s fair to say that I don’t eat a lot of Reuben sandwiches any other time of year besides March. But there is something about these addicting Reuben Pinwheels that has me thinking I’ll be enjoying corned beef a lot more often. Grab a few items at the store – crescent roll dough, canned sauerkraut, Thousand Island dressing, corned beef and Kerrygold Swiss Cheese – and you are well on your way to making these easy Reuben Pinwheels a reality.
How to make Reuben Pinwheels:
There are two tips for getting that perfect corned beef swirl:
- Roll your dough tightly. If you don’t, your pinwheels won’t stay together when baking.
- Don’t overstuff your dough. It’s tempting to pile on all the filling ingredients (more is usually better, right?). But in this case, follow the recipe and keep the ingredients away from the edges of the dough so it will seal properly.
We love to dip our Reuben Pinwheels in a bit of extra Thousand Island dressing, but go ahead and drizzle some of the dressing on top of the pinwheels if you’re feeling extra fancy. Or just eat them sans dressing. You really can’t go wrong with these tasty bites.
Disclosure: This post was sponsored by Kerrygold. We only share products with you that we personally use and love. Thanks for supporting the brands that make Garnish with Lemon possible.
- 1 (8-ounce) can crescent dough sheet
- 1/4 cup Thousand Island salad dressing, plus extra for dipping
- 4 ounces thinly sliced corned beef
- 1/2 cup sauerkraut, well-drained
- 4 ounces Kerrygold Swiss Cheese, shredded
- 2 teaspoons caraway seeds
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Set aside.
Unroll crescent roll dough and smooth into a mostly uniform rectangle. Evenly spread dressing over the dough leaving 1/2 inch of dough edges uncovered (like a frame). Evenly divide corned beef, sauerkraut, Swiss cheese and caraway seeds over the dressing on the dough.
Starting at the short end, tightly roll the dough into a cylinder like a jelly roll. Evenly cut the dough into 16 pieces and place on the baking sheet.
Bake for 14 minutes or until golden brown. Allow to cool for at least 5 minutes before removing from pan. Serve with additional Thousand Island dressing.
Amount Per Serving: Calories: 132 Total Fat: 7g Saturated Fat: 3g Cholesterol: 14mg Sodium: 277mg Fiber: 1g Sugar: 1g Protein: 6g