Name: Cheesy Corned Beef Crescent Log
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Ingredients: 2 cans (8 ounces each) refrigerated crescent roll dough; 1 pound shredded corned beef; 2 cups shredded cheddar or Swiss cheese; 1/4 cup Dijon mustard; 1 large egg, beaten (for egg wash); 1 tablespoon water (for egg wash)

Description

This melty pastry log features a generous filling of shredded corned beef, shredded cheddar or Swiss cheese, and tangy Dijon mustard wrapped in flaky crescent roll dough for an easy, sandwich-inspired treat. It bakes golden and crisp in 25-30 minutes, making it ideal for crowds or batch cooking. The simple assembly draws from trending crescent hacks while prominently using up leftover shredded corned beef.

Cultural Background

The dish draws from the classic Reuben sandwich, a New York deli staple created in the early 20th century by combining corned beef (rooted in Irish-American and Jewish immigrant traditions of brining and curing beef) with Swiss cheese and mustard. Crescent roll dough reflects mid-20th-century American convenience baking innovations, while the log or strudel-style rolling echoes Austrian and German pastry techniques for enclosing savory fillings in layered dough, simplified here for everyday use without phyllo or complex lamination.

Recipe Info

PREP TIME: 20 minutes
COOK TIME: 25 minutes
TOTAL TIME: 45 minutes
SERVINGS: 8
DIFFICULTY: Easy

Ingredients

2 cans (8 ounces each) refrigerated crescent roll dough
1 pound shredded corned beef
2 cups shredded cheddar or Swiss cheese
1/4 cup Dijon mustard
1 large egg, beaten (for egg wash)
1 tablespoon water (for egg wash)

Instructions

Preheat oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper.
Unroll both cans of crescent roll dough on the prepared sheet and press the perforations together firmly to form one large rectangle approximately 12 by 16 inches, sealing all seams completely.
Spread the Dijon mustard evenly over the dough rectangle, leaving a 1-inch border around all edges.
Sprinkle the shredded corned beef evenly over the mustard layer, followed by an even layer of the shredded cheese.
Starting from one long side, carefully roll the dough into a tight log, enclosing the filling completely and pinching the seam and ends to seal.
Place the log seam-side down on the baking sheet and brush the top and sides evenly with the beaten egg mixed with water for a golden finish.
Bake for 25 minutes, or until the crust is deep golden brown and the cheese is fully melted and bubbling at the ends.
Remove from the oven and let cool on the baking sheet for 10 minutes before slicing into 8 portions.

Tips

- For maximum flakiness, work quickly with the cold dough straight from the refrigerator and avoid over-handling the seams.
- To prevent leaks, ensure the filling is not piled too high near the edges and seal all seams tightly before rolling.
- Substitute Swiss cheese for a more traditional Reuben flavor or use pepper jack for a spicy kick if desired.
- This recipe is designed for batch cooking and freezing: after baking and cooling completely, wrap the whole log or individual slices tightly in plastic wrap then aluminum foil or place in freezer-safe bags, and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator if frozen, then warm slices in a 350-degree Fahrenheit oven for 10-15 minutes until heated through and crisp, or microwave individual portions for 1-2 minutes followed by a quick broil for crispness.

Nutrition

Calories: 420
Protein: 22 grams
Carbs: 28 grams
Fat: 24 grams