Description
This Reuben Crescent Bake is a delicious twist on the classic Reuben sandwich! Made with crescent roll dough, corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing, it’s a warm, cheesy, and flaky baked dish perfect for lunch, dinner, or game-day snacking.
Ingredients
Units
Scale
- 2 cans (8 oz each) refrigerated crescent roll dough
- 1/2 lb sliced corned beef
- 1 cup sauerkraut, drained and patted dry
- 1 cup shredded Swiss cheese
- 1/4 cup Thousand Island dressing
- 1 tsp caraway seeds (optional, for classic rye flavor)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Layer Crescent Dough: Unroll one can of crescent roll dough and press it into the bottom of the baking dish, pinching seams together.
- Assemble the Layers: Spread Thousand Island dressing over the dough. Layer half of the Swiss cheese, corned beef, sauerkraut, and the remaining cheese on top.
- Top with Crescent Dough: Unroll the second can of crescent roll dough and place it over the filling, pinching the seams to seal. Brush with the beaten egg and sprinkle with caraway seeds (if using).
- Bake: Bake for 20-25 minutes, or until golden brown. Let cool for 5-10 minutes before slicing.
- Serve & Enjoy: Cut into squares and serve warm.
Notes
- For a crispier crust, bake for an additional 5 minutes.
- Substitute Russian dressing for Thousand Island if preferred.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.
Nutrition
- Serving Size: 1 slice
- Calories: ~350 kcal
- Sugar: 5g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg