The Irresistible Reuben Ring: A Delectable Twist on a Deli Classic

There are certain flavor combinations that just sing to me. The tangy brine of sauerkraut, the savory depth of corned beef, the melty embrace of Swiss cheese – these are the cornerstones of a truly exceptional Reuben sandwich. For years, I’ve savored them in their classic sliced bread iteration, but the memory of a festive gathering, where a resourceful host transformed these beloved ingredients into a stunning, shareable ring, is etched in my culinary mind. It was a revelation, a playful yet sophisticated reimagining that instantly became a favorite.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 8
• Yield: 1 Ring
• Dietary Type: Contains Dairy, Egg, Gluten

Ingredients

This Reuben Ring brings together all the classic elements in a delightful, hand-held package.

• For the Savory Filling:
  • 2 cups sliced deli corned beef, finely chopped
  • 1 (11-ounce) can sauerkraut, drained and thoroughly squeezed dry
  • 1 1⁄4 cups Swiss cheese, shredded
  • 1⁄4 cup Thousand Island dressing
  • 2 tablespoons fresh parsley, snipped
  • 1 garlic clove, pressed
• For the Golden Crust:
  • 2 (8-ounce) cans refrigerated crescent rolls
  • 1 egg, lightly beaten (for egg wash)

Equipment Needed

• Large mixing bowl
• Baking sheet
• Pastry brush

Instructions

Creating this Reuben Ring is a straightforward and rewarding process, perfect for a weeknight treat or a casual gathering.

1. Preheat the Oven: Begin by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius). This ensures an even and consistent bake for your ring.
2. Prepare the Filling: In a generously sized mixing bowl, combine the chopped corned beef, the well-drained and squeezed sauerkraut, 1 cup of the shredded Swiss cheese (reserving the remaining 1/4 cup for later), the Thousand Island dressing, the snipped fresh parsley, and the pressed garlic clove. Mix everything together thoroughly until all the ingredients are well incorporated. This is where all those wonderful Reuben flavors start to meld.
3. Assemble the Crescent Roll Base: Open the first can of crescent rolls. Carefully separate the dough into its individual triangles. Arrange these triangles on your baking sheet, arranging them in a circular pattern. Position them so that the wider, thicker end of each triangle meets in the center, creating a core, and the narrower points extend outwards, resembling the spokes of a sun.
4. Expand the Base: Open the second can of crescent rolls and separate them into triangles. Now, strategically place one of these triangles in the space between two of the triangles already on the baking sheet. Continue this process all the way around the circle. This layering creates a more substantial and full base, ensuring that when you fold over the edges, you have plenty of dough to work with. The goal is to form a very full, layered circle where all the fatter, thicker parts of the dough are towards the inside, and the skinny points are all directed outwards.
5. Add the Filling: Scoop the prepared corned beef and sauerkraut mixture evenly over the thick, inner part of the crescent roll “sun.” Distribute it as uniformly as possible, ensuring a good balance of filling across the entire surface.
6. Form the Ring: Now for the satisfying part: creating the ring. Take the skinny points of the crescent roll dough that are extending outwards. Carefully fold them over the filling and tuck their ends into the thicker dough on the inner edge. Continue this all the way around the circle. As you tuck, you will naturally form a beautiful, stuffed ring. Ensure all the filling is enclosed within the dough for a clean presentation.
7. Add Remaining Cheese (Optional but Recommended): Sprinkle the reserved 1/4 cup of shredded Swiss cheese evenly over the top of the filled dough. This will melt and create a deliciously cheesy crust.
8. Apply the Egg Wash: In a small bowl, lightly beat the egg. Using a pastry brush, gently brush the beaten egg over the entire top surface of the assembled Reuben Ring. This egg wash will give the dough a beautiful golden-brown sheen as it bakes, adding to its visual appeal and providing a lovely crisp texture.
9. Bake to Perfection: Place the baking sheet with the Reuben Ring into the preheated oven. Bake for 30 minutes, or until the crescent roll dough is a deep golden brown and cooked through. You’ll know it’s ready when it’s puffed up and wonderfully crisp.

Expert Tips & Tricks

• Draining the Sauerkraut is Crucial: I cannot stress enough how important it is to thoroughly drain and squeeze the sauerkraut dry. Excess moisture will lead to a soggy crust and a less pleasant texture. A clean kitchen towel or cheesecloth is your best friend here.
• Don’t Overstuff: While it’s tempting to load up on the delicious filling, be mindful not to overfill the ring. This can make it difficult to seal properly, and the filling might escape during baking.
• Sealing is Key: When tucking the ends of the crescent roll dough over the filling, press them firmly to ensure a good seal. This prevents the filling from oozing out during baking.
• Oven Variations: Ovens can be finicky! Keep an eye on your Reuben Ring during the last 10 minutes of baking. If the top is browning too quickly, you can loosely tent it with aluminum foil. Conversely, if it needs a little more color, you can increase the oven temperature slightly for the final few minutes (watch it closely!).

Serving & Storage Suggestions

The Reuben Ring is best served warm, straight from the oven, allowing the cheese to be wonderfully gooey and the dough to be perfectly crisp. Cut it into generous wedges, similar to how you would serve a pizza or a quiche. It’s a fantastic appetizer or a light lunch alongside a crisp green salad or a bowl of hearty soup.

Leftovers can be stored in an airtight container in the refrigerator for up to 2–3 days. To reheat, gently warm slices in a low oven (around 300°F or 150°C) until heated through and the crust is re-crisped. You can also reheat individual slices in a toaster oven or even a skillet over low heat for a quick fix.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	285 kcal
Calories from Fat	105 kcal
Total Fat	11.7 g	18%
Saturated Fat	4.5 g	22%
Cholesterol	69.2 mg	23%
Sodium	641 mg	26%
Total Carbohydrate	33.6 g	11%
Dietary Fiber	3.4 g	13%
Sugars	4.6 g	18%
Protein	11.2 g	22%

(Note: Nutritional information is an estimate and can vary based on specific ingredients and brands used.)

Variations & Substitutions

While the classic Reuben flavor profile is hard to beat, this ring is wonderfully adaptable:

• Different Cheeses: Gruyere or a sharp cheddar can be used in place of or in addition to Swiss cheese for a different cheesy character.
• Turkey Reuben: For a lighter twist, substitute the corned beef with thinly sliced deli turkey.
• Spicy Kick: Add a pinch of red pepper flakes to the filling for a subtle heat.
• Gluten-Free Option: While challenging with crescent rolls, you could experiment with a gluten-free puff pastry or a homemade gluten-free dough base, though baking times and techniques may need adjustment.

FAQs

Q: Can I make the filling for the Reuben Ring ahead of time?
A: Yes, you can prepare the filling mixture a day in advance and store it covered in the refrigerator. Just be sure to give it a good stir before assembling.

Q: Why is it important to squeeze the sauerkraut dry?
A: Squeezing out excess moisture prevents the dough from becoming soggy and ensures a crispy, flaky crust for your Reuben Ring.

Q: How can I tell if the crescent roll dough is fully cooked?
A: The dough should be a deep golden brown on top and feel firm to the touch. If you gently lift an edge, the bottom should also be golden and cooked through.

Q: Can I use homemade dough instead of refrigerated crescent rolls?
A: You certainly can, but you’ll need to adjust the baking time and temperature according to your chosen dough recipe. Crescent rolls are chosen for their convenience and familiar texture.

Q: What is the best way to cut the Reuben Ring for serving?
A: A sharp knife or a pizza cutter works best. Cut it into wedges, much like you would a pie, ensuring each piece gets a good amount of filling and crust.

Final Thoughts

This Reuben Ring is more than just a recipe; it’s an invitation to play with your food and transform a beloved sandwich into something truly special. It’s the kind of dish that sparks conversation and elicits delighted smiles. Whether you’re a seasoned cook or just starting your culinary journey, give this recipe a try. It’s a simple yet impressive way to bring the comforting flavors of a Reuben to your table in a fun, new format. I love serving it with a side of dill pickles and a cold craft beer – pure comfort food perfection. I can’t wait to hear about your creations!