Reuben Squares


  • 2 (8-oz.) tubes refrigerated crescent rolls 
  • 1/2 lb. corned beef  
  • 6 slices swiss cheese
  • 3/4 c. sauerkraut 
  • 2 tbsp. melted butter
  • Kelchner's Creamy Horseradish Sauce (to taste)
  • Kosher salt
  • Caraway seeds


1. Heat your oven to 350°F. Grease a small baking sheet with cooking spray. Place one tube of crescent rolls on the pan and press the seams together. Bake for about 10 minutes until lightly golden.

2. After removing the crescent rolls from the oven, spread a thin layer of Kelchner's Creamy Horseradish Sauce on top. Then, layer corned beef, Swiss cheese, and sauerkraut over the partially baked crescent rolls.

3. Add the second tube of crescent rolls on top, pressing the seams and sides together. Finish by brushing with melted butter and sprinkling with salt and caraway seeds. Continue baking until the pastry is golden brown and cooked through, approximately an additional 30 minutes.

4. Once fully baked, slice the Reuben into squares and serve alongside Kelchner's Creamy Horseradish Sauce for dipping.

Prep Time: 10 minutes | Total Time: 40 minutes | Serves: 6

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