Irresistible Reuben Crescent Bake: A Comforting Classic with a Twist
A golden, flaky crescent bake filled with layers of corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing. A delicious and easy-to-make twist on the classic Reuben sandwich!
Equipment
- Baking Sheet
- Parchment Paper
- Knife
- Cutting Board
- Mixing Bowl
- Pastry Brush
Ingredients
For the Crescent Bake
- 1 can refrigerated crescent roll dough (8 oz) unrolled into a flat sheet
- 0.5 lb thinly sliced corned beef
- 1 cup sauerkraut well-drained
- 1.5 cups shredded Swiss cheese
- 0.25 cup Thousand Island dressing
- 1 tsp caraway seeds (optional, for extra flavor)
- 1 egg beaten, for brushing
- 1 tbsp melted butter
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll the crescent roll dough onto the prepared baking sheet. Press the seams together to form a solid rectangular sheet.
- Spread a thin layer of Thousand Island dressing over the dough, leaving a 1-inch border around the edges.
- Evenly layer corned beef slices, drained sauerkraut, and shredded Swiss cheese over the dough.
- Carefully fold the dough over the filling, pressing the edges to seal. Brush the top with beaten egg for a golden crust.
- Mix melted butter with garlic powder and onion powder, then brush over the top. Sprinkle with caraway seeds for extra flavor.
- Bake for 20-25 minutes, or until the crescent bake is golden brown and crispy.
- Let the bake cool for 5 minutes before slicing. Serve warm with extra Thousand Island dressing on the side.
Video
Notes
For a crispier crust, bake for an additional 2-3 minutes. Ensure the sauerkraut is well-drained to prevent a soggy dough.
