Reuben Crescent Bake
A delightful twist on the classic Reuben sandwich, this bake combines corned beef, Swiss cheese, and sauerkraut in a flaky crescent roll crust.
Equipment
- 8x8-inch baking dish Greased for easy removal.
Ingredients
Main Ingredients
- 0.75 cup sauerkraut Drained and squeezed dry
- 0.33 cup Thousand Island salad dressing
- 1 tube refrigerated crescent rolls
- 0.75 pound thin-sliced cooked corned beef
- 8 slices Swiss cheese
- 1 egg white beaten
Instructions
- Preheat the oven to 375°F (190°C) and grease an 8x8-inch baking dish.
- In a bowl, mix the sauerkraut and salad dressing until well combined.
- Unroll the crescent roll dough and cut it in half. Place one half on a floured surface, pinch the perforations closed to make one sheet, and roll it out to a 12-inch square. Fit it into the prepared baking dish.
- Pinch the perforations closed on the second half of the dough, roll it out to a 9-inch square, and set it aside.
- Prebake the dough crust in the baking dish until lightly browned, about 8-10 minutes. Remove from the oven and let it cool slightly.
- Place 4 slices of cheese on the bottom of the crust, top with corned beef, and spread the sauerkraut mixture over it. Add the remaining 4 slices of Swiss cheese on top.
- Lay the second sheet of crescent roll dough over the filling, pressing the edges to seal. Brush the top with the beaten egg white for a lovely golden color.
- Bake until the cheese is melted and the crust is golden brown, about 15-20 minutes. Let it stand for 5 minutes before slicing to allow the flavors to meld perfectly.
Notes
For a twist, you can add a sprinkle of caraway seeds on top before baking.