Reuben Crescent Bake

This Reuben Crescent Bake tastes great and is easy to make!

2 8 oz. tubes refrigerated crescent rolls

1 lb. sliced Swiss cheese, divided

1 1/4 lbs. sliced deli corned beef

1 14 oz. can sauerkraut, rinsed and well drained

2/3 cup Thousand Island salad dressing-homemade recipe here

1 egg white, lightly beaten

3 tsp. caraway seeds

Preheat oven to 375 degrees.

Unroll one tube of crescent dough into one long rectangle, seal seams and perforations.

Press onto the bottom of a greased 13 x 9 inch baking dish.

Bake 8-10 minutes or until golden brown.

Layer with half of the cheese and all of the corned beef.

Combine sauerkraut and salad dressing, spread over beef. Top with remaining cheese.

On a lightly floured surface, press or roll second tube of crescent dough into a 13 x 9 inch rectangle, sealing seams and perforations.

Place over cheese. Brush with egg white, sprinkle with caraway seeds.

Bake 12-16 minutes or until heated through and the crust is golden brown.

Let stand 5 minutes before cutting.

Serve with Hearty Potato Soup if desired.

Makes 8 servings

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One Response to “Reuben Crescent Bake”

  1. Nan says:

    Made this for supper tonite; easy & delicious!
    I did leave out the caraway seeds this time!

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