Oxmoor House Photo by: Oxmoor House

Reuben Pinwheels

Entertaining is effortless with this combination of refrigerated dough, deli meat, presliced cheese, and canned sauerkraut. Arrange pinwheels on a platter with bowls of spicy brown mustard and fat-free Thousand Island dressing for dipping—they're guaranteed to be a hit.

Oxmoor House OCTOBER 2006

  • Yield: 16 servings (serving size: 1 pinwheel)
  • Cook time:14 Minutes
  • Prep time:10 Minutes
  • Other:2 Minutes


  • 1 (8-ounce) can refrigerated reduced-fat crescent dinner roll dough
  • Cooking spray
  • 4 thin slices deli corned beef (about 3 ounces)
  • 4 (0.8-ounce) slices Swiss cheese
  • 1/2 cup canned shredded sauerkraut, drained and squeezed dry
  • 1/2 teaspoon caraway seeds


1. Preheat oven to 375°.

2. Unroll dough onto a baking sheet coated with cooking spray; separate dough into 4 rectangles, gently pressing perforations down center of rectangles to seal.

3. Layer 1 slice corned beef, 1 slice cheese, and 2 tablespoons sauerkraut on each rectangle; sprinkle each with 1/8 teaspoon caraway seeds. Roll up each rectangle, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam to seal. Using a serrated knife, cut each roll evenly into 4 slices. Place slices, cut sides up, on pan; flatten slightly with hand.

4. Bake at 375° for 14 minutes or until golden and slightly puffed. Cool on pan 2 minutes. Serve warm.

Nutritional Information

Amount per serving
  • Calories: 78
  • Calories from fat: 50%
  • Fat: 4.3g
  • Saturated fat: 1.7g
  • Protein: 3.6g
  • Carbohydrate: 6.2g
  • Fiber: 0.1g
  • Cholesterol: 8mg
  • Iron: 0.2mg
  • Sodium: 175mg
  • Calcium: 54mg

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Reuben Pinwheels recipe