Turn the classic Reuben sandwich into a tasty appetizer for party guests. Make yours with Ibotta cash back.


  • 1 can (8 oz.) Pillsbury Refrigerated Crescents
  • 1/4 lb. thinly sliced corn beef
  • 1/2 cup finely shredded Swiss cheese (2 oz.)
  • 1/3 cup sauerkraut, well drained
  • 1/2 cup Thousand Island dressing (for sauce)
  • 1 tablespoon milk (for sauce)


  1. Heat oven to 375°F.
  2. If using crescent rolls: Unroll dough into 2 long rectangles. Press each to form 12-inch-long rectangle; press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Press each to form 12-inch-long rectangle.
  3. Layer half of corned beef on each dough rectangle, cutting to fit if necessary. Top each with cheese and sauerkraut. Starting at long side, roll up each tightly; seal long edges. Place, seam side down, on ungreased cookie sheet; tuck edges under.
  4. Bake 12 to 14 minutes or until golden brown.
  5. Meanwhile, in small bowl, mix dipping sauce ingredients.
  6. To serve, cut warm rolls into 1-inch slices; place on serving platter. Serve with dipping sauce.

image & recipe via Pillsbury

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