Reuben Rolls Recipe

Prepare corned beef

If your corned beef is in large slices, chop or shred it into bite-sized pieces (about 1/2-inch). Measure out 2 cups and set aside.

Drain and chop sauerkraut

Place sauerkraut in a fine mesh sieve and press to remove excess liquid. Lightly chop the sauerkraut so it mixes evenly with the meat, then measure 1 cup.

Combine filling ingredients

In a medium bowl combine the chopped corned beef, drained sauerkraut, shredded Swiss cheese, 1 tablespoon Russian dressing, 1 teaspoon Dijon (if using), and 1 teaspoon freshly ground black pepper. Stir until evenly distributed. Taste and adjust seasoning—add a pinch of salt only if needed (the corned beef and sauerkraut are already salty).

Choose and prepare wrapper

Decide whether to use puff pastry or large flour tortillas. If using puff pastry, preheat oven to 400°F (200°C). Lightly flour your work surface with 1 tablespoon flour and roll each thawed pastry sheet to about 1/8-inch thickness to smooth seams. Cut each sheet into 4 equal rectangles (you will have 16 smaller rectangles total if using 4 sheets). If using tortillas, preheat oven to 375°F (190°C) and warm tortillas briefly (10–15 seconds) in microwave to make them easier to roll, then place them on a work surface.

Portion wrappers

For puff pastry: each rectangle should be roughly 4 x 5 inches — this yields conveniently sized rolls. For tortillas: use whole tortillas or cut each in half for smaller rolls.

Assemble rolls (puff pastry method)

Place about 2 tablespoons of the Reuben filling near one short edge of a pastry rectangle, leaving a 1/2-inch border. Fold short edge over filling and roll tightly toward the opposite edge, sealing the edge with a little beaten egg or a dab of water. Place seam-side down on a parchment-lined baking sheet spaced 1 inch apart.

Assemble rolls (tortilla method)

If using tortillas, spread a thin layer (about 1 teaspoon) of extra Russian dressing over the tortilla, place 3–4 tablespoons of filling in a line 1–2 inches from the edge, then fold in the sides and roll tightly. Secure with a toothpick if needed and place seam-side down on a baking sheet.

Egg wash and garnish (puff pastry only)

If using puff pastry, beat the egg with 1 teaspoon water to make an egg wash. Brush the tops of each roll lightly with egg wash and optionally sprinkle with sesame or poppy seeds. For tortillas, brush the tops with melted butter instead.

Bake

Bake puff pastry rolls in the preheated 400°F (200°C) oven for 12–16 minutes, until golden brown and puffed. Bake tortilla rolls at 375°F (190°C) for 10–12 minutes, until edges are golden and filling is heated through. Rotate the pan halfway through baking for even color.

Finish and serve

Remove rolls from the oven and brush briefly with any remaining melted butter for shine. Let rest 2–3 minutes on the baking sheet, then transfer to a serving platter. Serve warm with extra Russian dressing or Thousand Island for dipping.