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Reuben Crescent Bake Recipe

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  • Author: Maria
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This Reuben Crescent Bake is a delicious and easy-to-make casserole that combines the classic flavors of a Reuben sandwich without the hassle of assembling individual sandwiches. Layers of flaky crescent dough, savory corned beef, tangy sauerkraut, melted Swiss cheese, and creamy Thousand Island dressing come together to create a comforting, crowd-pleasing main dish perfect for dinner or entertaining.

Ingredients

Scale

Crescent Dough

  • 2 cans (8 ounces each) refrigerated crescent roll dough

Filling

  • 1/2 pound sliced corned beef, chopped
  • 1 can (14 ounces) sauerkraut, drained and patted dry
  • 2 cups shredded Swiss cheese, divided
  • 1/2 cup Thousand Island dressing, plus extra for serving

Topping

  • 1 egg, beaten
  • 1 teaspoon caraway seeds (optional)

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
  2. Form Bottom Layer: Unroll one can of crescent dough and press it evenly into the bottom of the prepared baking dish, making sure to pinch seams together to seal the dough into one solid layer.
  3. Add Cheese and Corned Beef: Sprinkle half of the shredded Swiss cheese evenly over the dough layer, then distribute the chopped corned beef evenly over the cheese.
  4. Layer Sauerkraut and Dressing: Spread the drained and patted dry sauerkraut over the corned beef, then drizzle the 1/2 cup of Thousand Island dressing evenly on top.
  5. Top with Remaining Cheese: Sprinkle the remaining Swiss cheese over the sauerkraut and dressing layer for a gooey, cheesy top.
  6. Add Top Crescent Layer: Unroll the second can of crescent dough and carefully place it over the filling. Pinch the seams to seal the edges and prevent filling from leaking.
  7. Prepare for Baking: Brush the top surface of the dough with the beaten egg to help it brown beautifully during baking. Optionally, sprinkle caraway seeds on top for added flavor.
  8. Bake: Place the dish in the preheated oven and bake for 25–30 minutes or until the crescent dough topping is golden brown and cooked through.
  9. Cool and Serve: Allow the bake to cool for about 5 minutes before slicing into squares. Serve warm with extra Thousand Island dressing on the side for dipping.

Notes

  • Patting the sauerkraut dry is essential to avoid excess moisture that can make the casserole soggy.
  • You can substitute pastrami for the corned beef to give the bake a different flavor twist.

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Find it online: https://sweetindulgencescakes.com/reuben-crescent-bake-recipe/