Reuben Crescent Bake
This Reuben Crescent Bake features layers of Swiss cheese, corned beef, and sauerkraut with a tangy Thousand Island dressing, all tucked into a flaky crescent roll crust. Perfect as an appetizer or for a comforting dinner!
Ingredients
- 3/4 cup sauerkraut squeezed dry
- 1/3 cup Thousand Island dressing for sauerkraut mixture
- 8 oz refrigerated crescent roll dough one tube
- 3/4 lb corned beef thinly sliced, cooked
- 8 slices Swiss cheese for layering
- 1 egg white egg beaten, for brushing the top crust
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish.
- In a bowl, combine sauerkraut and Thousand Island dressing.
- Divide the crescent roll dough in half. On a floured surface, press and join the seams to create a seamless sheet, rolling one half into a 12-inch square.
- Place the rolled-out dough in the prepared baking dish, covering the entire bottom to form the base crust.
- Bake the bottom crust for 8-10 minutes, or until lightly browned.
- Layer 4 slices of Swiss cheese, corned beef, sauerkraut mixture, and the remaining 4 slices of Swiss cheese over the prebaked crust.
- Roll out the second half of the dough, pinching the perforations closed. Roll to a 9-inch square and place over the layered ingredients.
- Seal the edges by pressing the top and bottom crusts together. Brush the top with the beaten egg white.
- Bake for 15-20 minutes, or until the cheese is melted and the crust is golden brown. Let cool for 5 minutes before slicing.
Notes
This Reuben Crescent Bake is fantastic for parties, and it can be served as a main course with a side salad or cut into small squares for an appetizer.
Nutrition
Calories: 450kcal
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