Little Reubens: A Bite-Sized Twist on a Classic

The first time I tasted a Reuben sandwich, I was skeptical. Sauerkraut? On a sandwich? But one bite of that warm, tangy, cheesy goodness, and I was hooked. Years later, as a young caterer, I needed an appetizer that would be both familiar and a little unexpected. Enter the Little Reuben – all the flavor of the classic, conveniently wrapped in a flaky crescent roll. These little bites are always a hit, disappearing faster than I can make them!

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Servings: 48
• Yield: 48 appetizers
• Dietary Type: Not specified

Ingredients

• 2 (8 ounce) cans refrigerated crescent dinner rolls
• 1 cup sauerkraut, rinsed and patted dry
• 2 (16 ounce) packages Little Smokies sausages (for appetizers) or 2 (8 count) packages hot dogs (for lunch)
• 1 cup thousand island dressing
• 1 teaspoon prepared horseradish (or to taste)

Equipment Needed

• Baking sheet
• Mixing bowl
• Knife or pizza cutter

Instructions

1. Preheat your oven to 375°F (190°C). Make sure your oven rack is in the center position for even baking.

2. Open the cans of crescent dinner rolls. Unroll the dough and separate it into the pre-cut triangles. You should have a total of 16 triangles from the two cans.

3. If you’re making the appetizer-sized Little Reubens with Little Smokies, cut each crescent roll triangle lengthwise into thirds. This will give you smaller strips of dough perfect for wrapping the sausages. If you are using hot dogs for a lunch-sized version, leave the dough triangles in their original size.

4. Place one Little Smokey on each of the smaller strips of dough (or one hot dog on each full-sized triangle).

5. Take the sauerkraut, which you’ve already rinsed and patted dry (this is important to prevent soggy Little Reubens!), and place approximately ½ tablespoon of sauerkraut around each Little Smokey. If using hot dogs, use 1 tablespoon of sauerkraut per hot dog. Spread it along the length of the sausage.

6. Roll up each Little Reuben, starting at the wide end of the crescent roll triangle and ending at the pointed tip. Gently stretch the dough as you roll to ensure full coverage of the filling.

7. Place the rolled-up Little Reubens seam-side down on an ungreased baking sheet. This helps prevent them from unrolling during baking.

8. Bake in the preheated oven for 12 minutes, or until the crescent rolls are golden brown. Keep an eye on them, as baking times can vary slightly depending on your oven.

9. While the Little Reubens are baking, prepare the dipping sauce. In a small mixing bowl, combine the thousand island dressing and prepared horseradish. Mix well until thoroughly combined. Add more horseradish to taste, depending on your preference for heat.

10. Remove the baked Little Reubens from the oven and let them cool slightly on the baking sheet for a few minutes before serving.

11. Serve warm with the thousand island-horseradish dipping sauce.

Expert Tips & Tricks

• Don’t skip rinsing the sauerkraut! Rinsing and patting the sauerkraut dry is crucial for preventing soggy bottoms on your Little Reubens. Excess moisture will make the dough difficult to bake properly.
• Get creative with the cheese. While this recipe doesn’t call for it, adding a small sliver of Swiss cheese before rolling them up can elevate the flavor and add a lovely cheesy pull.
• Make ahead: You can assemble the Little Reubens ahead of time and keep them refrigerated for a few hours before baking. This is a great time-saver when entertaining. Just be sure to add a few minutes to the baking time if they are cold from the fridge.
• Spice it up: Add a pinch of red pepper flakes to the dipping sauce for a little extra kick.
• Even browning: For a more even golden-brown color, brush the tops of the Little Reubens with a little melted butter or an egg wash before baking.

Serving & Storage Suggestions

Little Reubens are best served warm, straight from the oven. Arrange them attractively on a platter with the dipping sauce in a small bowl alongside. They make a perfect appetizer for parties, game day gatherings, or a fun snack.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until heated through. You can also reheat them in a microwave, but the dough might become a bit softer. Reheating in an air fryer works well too.

While freezing is not recommended for fully baked Little Reubens (the dough texture can change), you can freeze them before baking. Assemble them as directed, then freeze them on a baking sheet until solid. Transfer them to a freezer bag or container. When ready to bake, bake them directly from frozen, adding a few extra minutes to the baking time.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	77.3 kcal	–
Calories from Fat	45 g	58%
Total Fat	5 g	7%
Saturated Fat	1.3 g	6%
Cholesterol	12.1 mg	4%
Sodium	212.9 mg	8%
Total Carbohydrate	6 g	1%
Dietary Fiber	0.5 g	1%
Sugars	1.4 g	–
Protein	2.1 g	4%

Note: Nutritional information is an estimate and may vary depending on specific ingredients used.

Variations & Substitutions

• Gluten-Free: Use gluten-free crescent roll dough. Several brands offer gluten-free versions, but be sure to check the ingredient list to ensure they meet your dietary needs.
• Vegetarian: While the traditional Reuben relies on corned beef, you can create a vegetarian version by using marinated and thinly sliced tempeh or portobello mushrooms as a substitute.
• Cheese Options: Experiment with different cheeses! Gruyere, provolone, or even a sharp cheddar would all be delicious additions.
• Dressing Alternatives: If you’re not a fan of Thousand Island dressing, try Russian dressing or even a creamy Dijon mustard for dipping.
• Miniature Size: For even smaller bite-sized appetizers, use puff pastry instead of crescent roll dough. Cut the puff pastry into smaller squares, top with the fillings, and fold them over into mini turnovers.

FAQs (Frequently Asked Questions)

Q: Can I use regular-sized hot dogs instead of Little Smokies?
A: Yes, you can! Just cut the hot dogs into smaller, bite-sized pieces before wrapping them in the crescent roll dough. You’ll also want to adjust the amount of sauerkraut accordingly.

Q: Can I prepare these ahead of time and bake them later?
A: Absolutely! Assemble the Little Reubens as directed, then cover them and refrigerate for up to 24 hours before baking. You may need to add a few minutes to the baking time if they are cold from the fridge.

Q: How do I prevent the bottoms from getting soggy?
A: Make sure to rinse and pat the sauerkraut very dry before using it. Excess moisture is the main culprit for soggy bottoms. Also, placing the rolled-up Little Reubens seam-side down on the baking sheet can help.

Q: Can I freeze these after baking?
A: Freezing baked Little Reubens is not recommended, as the dough texture can change and become somewhat soggy upon thawing. Freezing before baking is a better option.

Q: What if I don’t have horseradish?
A: If you don’t have horseradish on hand, you can substitute a small amount of Dijon mustard or hot sauce to add a bit of zing to the dipping sauce.

Final Thoughts

These Little Reubens are more than just an appetizer; they’re a tiny parcel of comfort food, packed with familiar flavors that bring a smile to everyone’s face. Whether you’re hosting a party, need a quick lunch, or just craving a bite of something delicious, I encourage you to give this recipe a try. Don’t be afraid to experiment with the variations and make it your own. And please, let me know what you think! Share your feedback, your photos, and maybe even your own creative twists on this classic. Pair them with a crisp dill pickle spear and your favorite brew for the ultimate casual feast!