A Reuben Crescent Bake is a delicious twist on the classic Reuben sandwich. This easy-to-make dish layers corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing inside buttery crescent roll dough, creating a warm, savory, and satisfying meal perfect for busy weeknights or game day gatherings.
Why You’ll Love This Recipe
I love this Reuben Crescent Bake because it brings all the flavors of a traditional Reuben sandwich into a fuss-free, baked casserole. It’s quick to assemble, requires minimal cleanup, and always gets rave reviews from everyone who tries it. The crescent rolls bake up golden and flaky, while the melty cheese and tangy sauerkraut balance perfectly with the savory corned beef. It’s ideal when I want comfort food without spending hours in the kitchen.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Refrigerated crescent roll dough
- Sliced corned beef
- Sauerkraut, drained
- Swiss cheese slices
- Thousand Island dressing
- Caraway seeds (optional for topping)
- Egg (for egg wash, optional)
Directions
- I preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- I unroll one can of crescent dough and press it into the bottom of the dish, sealing the seams.
- I layer the corned beef evenly over the dough.
- Next, I add the drained sauerkraut on top of the meat.
- I drizzle Thousand Island dressing over the sauerkraut, then lay Swiss cheese slices over everything.
- I unroll the second can of crescent dough and place it over the top, pinching the seams and edges to seal.
- If I want a golden crust, I brush the top with a beaten egg and sprinkle with caraway seeds.
- I bake for 20–25 minutes or until the crust is golden brown.
- I let it cool slightly before slicing and serving.
Servings and timing
This recipe serves about 6 to 8 people. It takes approximately 10 minutes to prepare and 25 minutes to bake, so I have a hearty meal ready in under 40 minutes total.
Variations
When I want to mix things up, I try a few different twists:
- I swap pastrami for corned beef for a smoky flavor.
- I add a layer of sautéed onions or pickles for extra tang.
- I use rye crescent roll dough if I can find it to echo the traditional bread.
- I turn it into individual pockets instead of a casserole by wrapping the filling in triangle portions of dough.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place slices on a baking sheet and warm them in a 350°F oven for about 10 minutes, which keeps the crust crisp. If I’m in a hurry, I microwave individual portions for about 1 minute, though the crust won’t be as flaky.
FAQs
What can I use instead of Thousand Island dressing?
I sometimes substitute it with Russian dressing or a simple mix of mayo, ketchup, and relish if I don’t have any on hand.
Can I make this ahead of time?
Yes, I assemble the entire bake and refrigerate it covered. When ready to eat, I just pop it in the oven and bake as directed.
Do I need to cook the sauerkraut first?
No, I just make sure to drain it well. If it's very wet, I press out extra liquid with paper towels to avoid sogginess.
Can I freeze this bake?
I freeze individual slices wrapped tightly in foil and place them in a freezer bag. When I want a quick meal, I thaw and reheat in the oven.
Is this recipe kid-friendly?
Yes! I’ve found that even picky eaters enjoy this because the flavors mellow during baking and the crescent dough is always a hit.
Conclusion
This Reuben Crescent Bake is one of my go-to comfort meals. It’s everything I love about a Reuben sandwich in a flaky, easy-to-make bake. Whether I’m feeding a hungry family or need a tasty dish for a party, this recipe always delivers.
Reuben Crescent Bake
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 to 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Halal
Description
A Reuben Crescent Bake combines all the flavors of a classic Reuben sandwich—corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing—wrapped in flaky crescent roll dough for a warm and comforting casserole-style dish.
Ingredients
- 2 cans refrigerated crescent roll dough
- ½ pound sliced corned beef
- 1 cup sauerkraut, drained
- 6-8 slices Swiss cheese
- ½ cup Thousand Island dressing
- 1 teaspoon caraway seeds (optional)
- 1 egg, beaten (optional, for egg wash)
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- Unroll one can of crescent roll dough and press it into the bottom of the dish, sealing the seams.
- Layer the sliced corned beef evenly over the dough.
- Top with the drained sauerkraut.
- Drizzle Thousand Island dressing over the sauerkraut.
- Place Swiss cheese slices over the top.
- Unroll the second can of crescent dough and lay it over the filling, sealing seams and edges.
- Brush the top with beaten egg and sprinkle with caraway seeds, if using.
- Bake for 20–25 minutes, until golden brown.
- Cool slightly before slicing and serving.
Notes
- Ensure sauerkraut is well-drained to avoid sogginess.
- Try using pastrami or adding sautéed onions for variation.
- Store leftovers in the fridge for up to 3 days.
- Reheat in the oven to keep the crust crisp.
- Can be assembled ahead of time and baked later.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 4g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 65mg
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