This is a meal that will provide you with all the flavor of the famous Reuben Sandwich, but with a flaky crust rather than the Marble Rye Bread. This great spin on the Classic Crescent Reuben Bake is actually very easy to make and even easier to eat.
Ingredients
- 2 cans crescent roll dough
- 1 lb corned beef (sliced or shredded)
- 8 slices Swiss cheese
- 1 ½ cups sauerkraut (drained well)
- ½ cup Thousand Island dressing
- 1 egg (beaten)
- 1 tsp caraway seeds (optional)
How to Make Crescent Reuben Bake
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Unroll one can of crescent dough and press it evenly into the bottom of the baking dish, sealing any perforations.
- Layer half of the Swiss cheese slices on top of the dough.
- Evenly spread the corned beef over the cheese layer.
- Add the drained sauerkraut in an even layer.
- Drizzle the Thousand Island dressing over the sauerkraut.
- Top with the remaining Swiss cheese slices.
- Unroll the second can of crescent dough and place it on top, pinching the edges to seal.
- Brush the top with the beaten egg and sprinkle with caraway seeds if desired.
- Bake for 25-30 minutes or until golden brown and puffed.
- Let the bake cool for 5 minutes, then slice into squares and serve warm.
NOTES
- Make sure to drain the sauerkraut thoroughly to prevent the bottom crust from becoming soggy.
- For extra flavor, add a teaspoon of Dijon mustard or horseradish sauce to the Thousand Island dressing.
- Customize the bake by substituting Swiss cheese with provolone or sharp cheddar.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.