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
- 1/2 pound sliced corned beef
- 1 cup sauerkraut, drained
- 6-8 slices Swiss cheese
- 1/2 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
