Description
This Reuben Crescent Bake is a warm, comforting twist on the classic deli sandwich. Buttery crescent dough wraps layers of savory corned beef, tangy sauerkraut, melty Swiss cheese, and creamy Thousand Island dressing, all baked to golden perfection. It’s perfect for family dinners, potlucks, or a fun weeknight meal.
Ingredients
2 cans crescent roll dough
1 lb corned beef (sliced or shredded)
8 slices Swiss cheese
1 ½ cups sauerkraut (drained well)
½ cup Thousand Island dressing
1 egg (beaten)
1 tsp caraway seeds (optional)
Instructions
Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Unroll one can of crescent roll dough and press it evenly into the bottom of the baking dish, making sure to seal any perforations.
Place half of the Swiss cheese slices evenly over the dough.
Layer the corned beef evenly over the cheese.
Spread the drained sauerkraut in an even layer over the corned beef.
Drizzle the Thousand Island dressing evenly over the sauerkraut.
Place the remaining Swiss cheese slices on top.
Unroll the second can of crescent dough and carefully lay it over the top, pinching the edges to seal the layers inside.
Brush the top with the beaten egg and sprinkle with caraway seeds if using.
Bake for 25 to 30 minutes, or until the crust is golden brown and puffed.
Allow the bake to cool for about 5 minutes before slicing into squares and serving warm.
Notes
Make sure to drain the sauerkraut thoroughly to avoid a soggy bottom crust.
For extra flavor, you can stir a bit of Dijon mustard or horseradish sauce into the Thousand Island dressing before layering.
You can substitute Swiss cheese with provolone or sharp cheddar for a different flavor profile.
Leftovers store well in an airtight container in the refrigerator for up to 3 days and can be reheated in the oven or microwave.