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Reuben Crescent Bake


Reuben Crescent Bake


  • 2 cans (8 ounces each) refrigerated crescent roll dough
  • 1/2 pound sliced corned beef
  • 1/2 pound sliced Swiss cheese
  • 1 cup sauerkraut, drained and patted dry
  • 1/2 cup Thousand Island dressing
  • 1 egg, beaten
  • Caraway seeds (optional)


  1. Prepare the Crescent Roll Dough:
    • Preheat your oven to 375°F (190°C).
    • Unroll one can of crescent roll dough and press it into the bottom of a greased 9×13-inch baking dish. Pinch the seams together to seal any perforations.
  2. Layer the Filling:
    • Lay the sliced corned beef evenly over the crescent roll dough.
    • Spread the sauerkraut evenly over the corned beef.
    • Drizzle the Thousand Island dressing over the sauerkraut.
    • Place the Swiss cheese slices on top of the dressing.
  3. Top with Crescent Roll Dough:
    • Unroll the second can of crescent roll dough and place it over the layers in the baking dish. Pinch the seams together to seal and tuck the edges in slightly to encase the filling.
  4. Finish and Bake:
    • Brush the beaten egg over the top layer of the crescent roll dough. This will give the bake a beautiful golden color.
    • Sprinkle with caraway seeds, if desired, for added flavor.
    • Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the bake is heated through.
  5. Serve:
    • Let the Reuben Crescent Bake cool for a few minutes before slicing into squares.
    • Serve warm, optionally with additional Thousand Island dressing on the side.

Enjoy the delicious combination of the classic Reuben sandwich flavors in a convenient and crowd-pleasing bake!

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