Whether served as a main dish alongside a simple salad or cut into smaller squares as an appetizer, this Crescent Reuben Bake is versatile and always a hit. It’s a great way to enjoy classic deli flavors in a new and convenient form that everyone will love.
Ingredients
- 2 cans (8 ounces each) refrigerated crescent roll dough
- 1 pound sliced corned beef, chopped
- 2 cups sauerkraut, drained well
- 2 cups shredded Swiss cheese
- 1/2 cup Thousand Island dressing
- 1 egg, beaten
- 1 teaspoon caraway seeds (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish.
- Unroll one can of crescent dough and press it into the bottom of the baking dish, sealing perforations.
- Spread the corned beef evenly over the dough.
- Top with the drained sauerkraut.
- Drizzle the Thousand Island dressing evenly over the sauerkraut.
- Sprinkle the Swiss cheese over the top.
- Unroll the second can of crescent dough and place it over the filling, pinching seams together.
- Brush the top with beaten egg and sprinkle with caraway seeds if using.
- Bake for 25–30 minutes, or until the crust is golden brown.
- Let stand for 5–10 minutes before slicing and serving.
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Servings
8 servings
Tips
- Drain the sauerkraut thoroughly to prevent a soggy crust.
- For extra flavor, use freshly sliced deli corned beef.
- Serve with extra Thousand Island dressing on the side.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.