Reuben Squares

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Are you a fan of the classic Reuben sandwich? We sure are! With its layers of corned beef, Russian dressing, sauerkraut, and Swiss cheese, what’s not to love? That’s why we’ve come up with these deliciously melty Reuben squares—they’re like a giant grilled cheese version of the classic sandwich, complete with a toasty, buttery top, perfect for sharing with friends and family.

And guess what? They’re incredibly easy to make too! Thanks to store-bought crescent roll dough, whipping up these savory treats is a breeze. If you haven’t tried using crescent roll dough before, you’re in for a treat. It’s one of our favorite kitchen hacks for creating impressive dishes with minimal effort. Whether it’s breakfast tarts, cheesy bites, or pigs in a blanket, crescent roll dough always delivers. For this recipe, you’ll need two tubes of it—one for the top and one for the bottom. Look for the kind labeled “sheets” if possible, but if you can only find the perforated kind, don’t worry. Just pinch the seams together, and it’ll work just fine. If the dough gets too sticky, try wetting your fingers to make it easier to work with.

To start, you’ll par-bake your bottom crust, then it’s time to layer on the goodness. Feel free to customize your Reuben squares with your favorite ingredients. Add extra layers of meat and cheese or drizzle a bit of dressing between the layers for even more flavor—it’s up to you!

Reuben Squares

Prep Time 5 minutes
Total Time 50 minutes
Course Appetizer
Servings 6


  • Cooking spray
  • 2 tubes 8 oz. each refrigerated crescent rolls
  • 1/2 pound corned beef
  • 6 slices Swiss cheese
  • 3/4 cup sauerkraut
  • 2 tablespoons melted butter
  • Kosher salt
  • Caraway seeds

For Russian Dressing:

  • 1/4 cup mayonnaise
  • 1 tablespoon ketchup
  • 1 tablespoon horseradish
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon paprika
  • Kosher salt
  • Freshly ground black pepper


  • Step 1: Preheat your oven to 350°F. Grease a small baking sheet with cooking spray. Unroll one tube of crescent rolls onto the pan and pinch the seams together. Bake until lightly golden, about 10 minutes.
  • Step 2: Layer the corned beef, Swiss cheese, and sauerkraut on top of the partially baked crescent rolls. Top with the second tube of crescent rolls and pinch the seams and sides together. Brush with melted butter and sprinkle with salt and caraway seeds.
  • Step 3: Bake until golden and the dough is cooked through, about 30 minutes more.
  • Step 4: While the squares are baking, make the Russian dressing. In a medium bowl, combine the mayonnaise, ketchup, horseradish, Worcestershire sauce, sugar, and paprika. Season with salt and pepper.
  • Step 5: Cut the Reuben squares into pieces and serve with the Russian dressing for dipping. Enjoy!

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