Description
Reuben Crescent Bake is a warm, flaky casserole twist on the iconic Reuben sandwich. Layered with savory corned beef, tangy sauerkraut, creamy Thousand Island dressing, and melted Swiss cheese between buttery crescent rolls, it’s perfect for family dinners, potlucks, or game-day gatherings. This all-in-one bake is flavorful, comforting, and simple to prepare.
Ingredients
- 2 (8-ounce) tubes refrigerated crescent roll dough
- 1 pound thinly sliced corned beef, chopped
- 1 (14-ounce) can sauerkraut, well-drained and patted dry
- 2 cups shredded Swiss cheese
- 1/2 cup Thousand Island dressing
- 1 egg, beaten (for egg wash)
- 1 tablespoon caraway seeds (optional, for garnish)
Instructions
Preheat the Oven
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Prepare the Crescent Base
- Unroll one tube of crescent dough and press it into the bottom of the dish, sealing seams to form an even layer.
Layer the Filling
- Sprinkle half of the Swiss cheese over the crescent base.
- Evenly layer chopped corned beef over the cheese.
- Spread sauerkraut on top of the meat.
- Drizzle with Thousand Island dressing.
- Top with the remaining Swiss cheese.
Add the Top Layer
- Unroll the second tube of dough and lay it over the filling. Seal the edges.
- Brush with beaten egg and sprinkle with caraway seeds, if using.
Bake
- Bake for 20–25 minutes or until the crust is golden and puffed.
Serve
- Let cool for a few minutes, then slice into squares. Serve warm.
Notes
- Prevent Soggy Crust: Prebake the bottom dough for 8–10 minutes before layering the filling.
- Make Ahead: Assemble up to a day in advance and refrigerate. Add extra bake time if baking straight from cold
