Reuben Crescent Bake
Ingredients
– 2 (8-ounce) cans refrigerated crescent roll dough
– ½ pound sliced corned beef, chopped
– 1 cup sauerkraut, drained and patted dry
– 1 ½ cups shredded Swiss cheese
– ½ cup Thousand Island dressing
– 1 teaspoon caraway seeds (optional)
– 1 egg, beaten (for egg wash)
Directions
1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Unroll one can of crescent roll dough and press it into the bottom of the baking dish, pinching seams together.
3. Spread the chopped corned beef evenly over the dough.
4. Layer the sauerkraut on top of the corned beef, followed by the shredded Swiss cheese.
5. Drizzle the Thousand Island dressing evenly over the layers.
6. Unroll the second can of crescent roll dough and place it over the top, pinching the seams together to seal.
7. Brush the top with the beaten egg and sprinkle with caraway seeds if using.
8. Bake for 20-25 minutes, or until golden brown and cooked through.
9. Let cool for 5 minutes before slicing and serving.
Storage Information
– Store leftovers in an airtight container in the refrigerator for up to 3 days.
– Reheat in the oven at 350°F (175°C) for 10 minutes for best results.
Serving Suggestions
– Serve warm with extra Thousand Island dressing for dipping.
– Pair with a side of coleslaw or a pickle for a classic deli-style meal.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
