The cheeseball with old-fashioned mustard is a delightful twist on the classic Reuben sandwich, featuring layers of Swiss cheese, corned beef, and sauerkraut enclosed in a flaky crescent roll dough. This simple, crowd-pleasing dish is a great choice for potlucks, family dinners, or even when you want the traditional flavors of a Reuben sandwich in a different presentation.

It starts with a layer of crescent roll dough, which is pre-baked so it can serve as a firm, crispy base. Layers of Swiss cheese, corned beef, and a sauerkraut-Thousand Island mixture on top unite the tangy, savory flavors of a Reuben. Next, another sheet of crescent dough is draped over the top and brushed with egg white for a golden-brown crust.

Baking it all together melts the cheese and melds the flavors, and a short rest after baking helps the layers firm so that it’ll cut neatly into squares. Serve warm for a cozy, flavorful treat that has all the taste of a classic Reuben in each bite.

Why You’ll Love This Reuben Crescent Bake

Easy but Great – Made with store-bought crescent roll dough, this one is easily whipped up and still looks and tastes great. It’s a twist on a Reuben sandwich that’s well-suited for special occasions or fast weekday dinners.
Layered with Flavor – Every layer has its own flavor, whether it’s the savory corned beef, the creamy, tangy Thousand Island dressing, the crunchy sauerkraut, or the melty Swiss cheese. They all come together to create an irresistible taste.
Family Favorite – This one will feed a crowd, and the flavors are kid-approved (even kids who say they don’t like sauerkraut might get a kick out of this).
Great for Sharing – So easy to cut into squares to serve, this dish is perfect for potlucks, gatherings, or game-day events.

Would you like to save this?

Just drop your email here and I'll send it right away!

Ingredients Breakdown + Tips

Let’s break down the ingredients to make sure you’re getting the most out of each.

Key Ingredients

Sauerkraut – This ingredient introduces the classic Reuben tang and crunch. Be sure to squeeze it out before using; too much moisture and your bake will be wet. For the most flavor, seek sauerkraut in the refrigerator case at the grocery store.
Thousand Island Dressing – Part of the Triumvirate that makes a Reuben a Reuben, Thousand Island dressing lends creaminess and sweetness to counterbalance the tang of the sauerkraut. If you want something homemade, you can stir together mayonnaise, ketchup, a bit of pickle relish, and a splash of Worcestershire sauce.
Refrigerated Crescent Roll Dough – This is ideal as both the bottom and top layer of the bake, giving you that flaky, buttery goodness. Keep the dough cool for easy handling and be sure to seal the seams to avoid leaking.
Corned Beef – This is the meat of a Reuben. Choose deli corned beef that’s sliced thin so you can layer it easily. Request a thick slice from your deli if you prefer a heavier bite.
Swiss Cheese – The slightly nutty flavor of Swiss cheese is a classic pairing in a Reuben. If you want an extra cheesy layer, you can also shred the cheese before adding to the layers, since this helps it melt quicker and more evenly.

Optional Add-Ins

Caraway Seeds – Put a few seeds between layers for extra traditional deli flavor.
Mustard – For an extra zing, squeeze a small amount of Dijon or spicy mustard over the corned beef layer before topping with the top layer of Swiss.

Full ingredient list with quantities and instructions is in the recipe card at the bottom of the post.

Step-by-Step Instructions

Preheat and Prepare

Step 1: Preheat Oven

Grease the Dish – Grease an 8×8-inch baking dish very lightly so the squares will come out easily once baked.

Make the Sauerkraut Mixture

Mix Ingredients – The sauerkraut and Thousand Island dressing combine to form a subtly tangy, creamy mixture that’s key to the Reuben flavor.

Making the Crescent Roll Dough

Divide Dough – These steps should happen with the crescent roll dough. On a flour-dusted surface, gently press and adhere the seams together to form a seamless sheet, then roll one half into a 12-inch square.

Form the Bottom Crust

Line the Baking Dish – Transfer the dough over to the prepared baking dish and press it into the bottom to create the base crust.

Prebake the Bottom Crust

Bake – Prebake the bottom crust for 8 to 10 minutes, or until lightly browned. This step helps the crust hold up the filling.

Layer the Filling

Layer Ingredients

Evenly cover the prebaked crust with 4 slices of Swiss cheese.
Top with layers of thinly sliced corned beef.
Spread the sauerkraut and dressing mixture on top of the corned beef.
Top with the remaining 4 slices of Swiss cheese.

Prepare the Top Crust

Roll Out Dough – Roll out the other half, sealing the perforations by pinching them closed. Roll to a 9-inch square for the top crust.

Seal and Brush with Egg

Seal Crust – Lay the top sheet of dough over the stacked fillings. Pinch the edges to join the top and bottom crusts.
Brush with Egg – Brush top with beaten egg white for a golden glossy look.

Bake the Squares

Bake – Return dish to the oven and bake for 15-20 minutes until cheese is melted and crust is golden brown.
Cool Slightly – Let the dish cool for 5 minutes before cutting, so it’s easier to slice.

Serving Suggestions

Classic Sides – Accompany with dill pickles, coleslaw, or a mixed green salad for some freshness.
Dipping Sauces – Some Thousand Island dressing or a smudge of Dijon mustard on the side makes a great dip.
Beverage Pairing – A light lager or cold ginger beer will heighten the rich, savory notes.
Deli-Inspired Feast – Try serving this with a hot bowl of tomato soup or some crispy potato wedges on the side.

Storage and Meal Prep Tips

Storing Leftovers

Keep leftovers in an airtight container in the refrigerator for up to 3 days. The crust might get a bit soggy, but it will still be great!

Reheating

Oven – Reheat a slice in a 350°F oven for 10 minutes to keep some flaky texture.
Microwave – Microwave individual servings for 30 to 60 seconds, but note they may be softer.

Freezing

Let the bake cool completely, wrap squares in plastic wrap, and store in a freezer-safe container. Freeze for up to 2 months.
From frozen, reheat at 350°F for 20-25 minutes or until completely heated through.

Recipe Variations to Try

Turkey Reuben Crescent Bake – Swap corned beef for sliced turkey breast and Swiss cheese for Provolone.
Vegetarian Reuben Bake – Use mushrooms or tempeh instead of corned beef, add extra sauerkraut, and sprinkle in smoked paprika.
Spicy Reuben Crescent Bake – Add spicy pickles or jalapeños, and use pepper jack cheese.
Low-Carb Variation – Skip the bottom crust and use only a top layer of crescent dough.
Mini Reuben Bites – Make mini crescent roll-ups with small bits of each ingredient, then bake.

Conclusion

This Reuben Crescent Bake combines the flavors of a deli classic with the hands-off approach of a family-style casserole. It’s simple, satisfying, and full of rich, tangy, and savory flavors—perfect for any occasion!