Description
A delicious and easy-to-make Reuben Crescent Bake combining layers of corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing, all encased in buttery crescent roll dough and baked to golden perfection.
Ingredients
Scale
Dough
- 2 (8 oz) cans refrigerated crescent roll dough
Filling
- ½ lb sliced deli corned beef
- 1 cup sauerkraut (drained and patted dry)
- 1 ½ cups shredded Swiss cheese
- ½ cup Thousand Island dressing
Toppings
- 1 egg (beaten, for egg wash)
- 1 tablespoon caraway seeds (optional)
Instructions
- Prepare the baking dish: Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish to prevent sticking.
- Layer the dough: Unroll one can of crescent roll dough and press it firmly into the bottom of the prepared baking dish, pinching seams together to seal the dough into one solid layer.
- Add cheese and corned beef: Sprinkle half of the shredded Swiss cheese evenly over the dough, then layer all of the sliced deli corned beef on top of the cheese, ensuring an even distribution.
- Add sauerkraut and dressing: Spread the drained and patted dry sauerkraut atop the corned beef, then drizzle the Thousand Island dressing evenly over the sauerkraut to infuse flavor throughout the layers.
- Top with remaining cheese: Sprinkle the remaining Swiss cheese over the Thousand Island dressing layer for gooey, melty goodness throughout the bake.
- Add the top dough layer: Unroll the second can of crescent roll dough and carefully place it over the filling, pinching the seams with the bottom dough to seal the edges securely.
- Apply egg wash and seasoning: Brush the top of the dough with beaten egg to promote a beautiful golden crust when baked, and sprinkle with caraway seeds if desired for added flavor and texture.
- Bake the bake: Place the baking dish in the preheated oven and bake for 20–25 minutes or until the top is golden brown, and the filling is hot and bubbly.
- Rest and serve: Remove from the oven and let the bake rest for 5 minutes to set before slicing into 8 servings and serving warm.
Notes
- Make sure to drain and blot the sauerkraut thoroughly to avoid a soggy crust.
- You can use pre-shredded Swiss cheese and pre-sliced corned beef from the deli for a time-saving shortcut.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
