Irresistible Reuben Crescent Bake: The Perfect Comfort Food
A delicious, cheesy Reuben Crescent Bake featuring layers of corned beef, Swiss cheese, sauerkraut, and tangy Thousand Island dressing, all wrapped in golden, flaky crescent dough.
Equipment
- Baking Dish (9x13-inch)
- Pastry Brush
- Mixing Bowl
- Knife
- Cutting Board
- Oven
Ingredients
For the Reuben Crescent Bake
- 2 cans refrigerated crescent roll dough 8 oz each
- 8 slices Swiss cheese divided
- 3/4 lb corned beef thinly sliced
- 1 cup sauerkraut well-drained
- 1/4 cup Thousand Island dressing or homemade
- 1 egg yolk beaten, for brushing
- 1 tsp caraway seeds optional, for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or non-stick spray.
- Unroll one can of crescent roll dough and press it into the bottom of the baking dish, sealing any perforations to form a solid layer.
- Layer 4 slices of Swiss cheese evenly over the dough.
- Evenly distribute the corned beef over the cheese.
- Spread the sauerkraut evenly over the corned beef.
- Drizzle the Thousand Island dressing over the sauerkraut.
- Top with the remaining 4 slices of Swiss cheese.
- Unroll the second can of crescent roll dough and carefully place it over the filling. Press the edges to seal.
- Brush the top with the beaten egg yolk for a beautiful golden finish.
- Sprinkle with caraway seeds for extra flavor (optional).
- Bake for 20-25 minutes, or until the top is golden brown and crispy.
- Let it cool for 5-10 minutes before slicing into squares.
- Serve warm with extra Thousand Island dressing or a side of dill pickles.
Video
Notes
For best results, ensure the sauerkraut is well-drained to prevent sogginess. You can use pastrami instead of corned beef for a different flavor profile.
