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Big & Tangy Reuben Pockets

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By Pillsbury Kitchens
Updated Apr 22, 2021
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Serve your family with this pie made using corned beef, sauerkraut and Pillsbury™ Grands!™ Original Crescent Rolls—a tasty dinner.

Big & Tangy Reuben Pockets

  • Prep Time 15 min
  • Total 40 min
  • Ingredients 7
  • Servings 6
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 375°F. Separate dough into 4 rectangles. Onto ungreased cookie sheet, place 2 rectangles, short ends together, forming 14x5-inch rectangle. Firmly press perforations and center seam to seal.
  • Step 
    2
    Spread rectangle with dressing to within 1/4 inch of edges. Top with corned beef, cheese and sauerkraut. Press remaining 2 rectangles to 7x5 inches, firmly pressing perforations to seal. Spread each with 2 teaspoons mustard. Place each rectangle mustard-side down on sauerkraut, pinching center seam to seal. Brush top with water, and sprinkle with caraway seed.
  • Step 
    3
    Bake 18 to 22 minutes or until deep golden brown. Cut into slices. Serve warm.

Nutrition

400 Calories
25g Total Fat
16g Protein
28g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 Slice
Calories
400
Calories from Fat
220
Total Fat
25g
38%
Saturated Fat
10g
52%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
1280mg
53%
Potassium
150mg
4%
Total Carbohydrate
28g
9%
Dietary Fiber
2g
8%
Sugars
7g
Protein
16g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
6%
6%
Calcium
25%
25%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 1/2 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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