Description
All the flavors of a classic Reuben sandwich baked into a golden, flaky crescent roll crust! This Reuben Crescent Bake is an easy-to-make, crowd-pleasing dish that’s perfect for family dinners, game nights, or potlucks.
Ingredients
- 2 tubes (8 oz each) refrigerated crescent roll dough
- 1 lb Swiss cheese, sliced
- 1¼ lbs deli corned beef, sliced
- 1 can (14 oz) sauerkraut, rinsed and well drained
- ⅔ cup Thousand Island dressing
- 1 egg white, lightly beaten
- 3 tsp caraway seeds (optional, for rye bread flavor)
Instructions
- Preheat & Prepare Crust: Preheat oven to 375°F (190°C). Unroll one tube of crescent roll dough and press it into a greased 9×13-inch baking dish. Bake for 8-10 minutes until golden brown.
- Layer the Ingredients: Arrange half of the Swiss cheese over the baked crust, followed by all the corned beef. Mix sauerkraut and Thousand Island dressing, then spread evenly over the meat.
- Top and Seal: Layer the remaining Swiss cheese on top. Roll out the second crescent dough sheet, seal any seams, and place it over the filling. Brush with egg white and sprinkle with caraway seeds.
- Bake to Perfection: Bake for 12-16 minutes or until the top is golden brown and crispy.
- Cool & Serve: Let the bake sit for 5 minutes before slicing. Serve warm with extra Thousand Island dressing on the side.
Notes
- Substitute pastrami for a smokier, spicier version.
- Swap Swiss cheese for provolone or Gruyère for a different twist.
- If you prefer a lighter version, use low-fat cheese and dressing.
- Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American