Reuben Squares

If the Reuben is your idea of the perfect sandwich, then welcome—you're my kind of person. Corned beef, Russian dressing, sauerkraut, and Swiss cheese—what’s not to love? To make it even easier to serve the classic flavors to a crowd (or at your St. Patrick's Day party), I created these melty Reuben squares.

Did I mention they’re crazy easy to make too? It’s all thanks to store-bought crescent roll dough. If you’re unfamiliar, crescent roll dough is one of our top hacks for making dishes that look impressive, without all the effort. We’ve used it for everything from breakfast tarts, to pigs in a blanket, to baked feta bites, all to great effect. For this recipe, you’ll want two tubes of it (one for the top and one for the bottom), preferably the kind labeled “sheets”. If you can only find the perforated kind, don’t worry. You can simply pinch the seams together with your fingers, and it’ll work just as well. Try wetting your fingers before working with the dough to make it less sticky if you’re having trouble.

First you’ll parbake your bottom crust, then you can get to layering. Since this isn’t a super authentic Reuben sandwich, feel free to swap in and out ingredients as you like. You could also try adding more layers of meat and cheese or drizzling a bit of the dressing in between the layers for even more flavor.

Made this? Let us know how it went in the comments below.