Description
This Reuben Crescent Bake combines all the classic flavors of a Reuben sandwich into a cheesy, flaky, and satisfying casserole. It’s the perfect dish to serve for a quick dinner or a fun twist on a sandwich.
Ingredients
Scale
- 2 cans crescent roll dough
- 1 lb corned beef, sliced or shredded
- 8 slices Swiss cheese
- 1 1/2 cups sauerkraut, drained well
- 1/2 cup Thousand Island dressing
- 1 egg, beaten (for brushing)
- 1 tsp caraway seeds (optional)
Instructions
- Preheat and Prep: Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Assemble the Bake: Unroll one can of crescent dough and press it into the bottom of the dish, sealing any perforations. Layer half the Swiss cheese, corned beef, sauerkraut, and Thousand Island dressing. Add the remaining Swiss cheese, then top with the second can of crescent dough. Pinch the edges to seal.
- Bake: Brush the top with beaten egg and sprinkle with caraway seeds (if using). Bake for 25-30 minutes, or until golden brown and puffed.
- Serve and Enjoy: Let cool for 5 minutes, then slice into squares and serve warm.
Notes
- Drain the sauerkraut well to avoid a soggy bottom.
- Swap corned beef for pastrami or turkey if preferred.
- Serve with pickles, coleslaw, or a green salad for a complete meal.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 4g
- Sodium: 860mg
- Fat: 23g
- Saturated Fat: 23g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 65mg