Description
This Reuben Crescent Bake is a delicious twist on the classic Reuben sandwich, featuring layers of flaky crescent roll dough, savory corned beef, melty Swiss cheese, tangy sauerkraut, and creamy Thousand Island dressing. Baked to golden perfection, it’s an easy and crowd-pleasing dish perfect for family dinners, game days, or potlucks.
Ingredients
- 2 tubes refrigerated crescent roll dough
- ¾ lb sliced corned beef
- 1 ½ cups shredded Swiss cheese
- ¾ cup sauerkraut, drained and squeezed dry
- ½ cup Thousand Island dressing
- 1 egg, beaten (for egg wash, optional)
- 1 tsp caraway seeds (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Unroll one tube of crescent roll dough and press it into the bottom of the dish, sealing the seams.
- Spread Thousand Island dressing evenly over the dough.
- Layer corned beef, Swiss cheese, and sauerkraut on top.
- Unroll the second crescent dough tube and place it over the filling, sealing the edges.
- Brush the top with egg wash and sprinkle with caraway seeds if using.
- Bake for 25-30 minutes, or until golden brown and cooked through.
- Let rest for 5-10 minutes before slicing. Serve warm and enjoy!
- Prep Time: 10 minutes
- Cook Time: 25 minutes