Description
This Reuben Crescent Bake takes all the flavors of a classic Reuben sandwich and transforms them into a warm, flaky, and shareable dish. Layers of crescent roll dough, melty Swiss cheese, savory corned beef, tangy sauerkraut, and creamy Thousand Island dressing come together for an irresistible bake. Perfect for potlucks, game nights, or a comforting family meal!
Ingredients
Scale
- 2 (8 oz) tubes crescent roll dough
- 3/4 cup Thousand Island dressing
- 8 oz Swiss cheese, sliced
- 12 oz corned beef, chopped or shredded
- 1 1/2 cups sauerkraut, drained well
- 1 egg, beaten (optional, for egg wash)
- 1 tsp caraway seeds (optional, for topping)
Instructions
Step 1: Prepare the Dough
- Preheat oven to 375°F (190°C).
- Unroll one tube of crescent roll dough and press it into the bottom of a greased 9×13-inch baking dish, sealing any seams.
- Bake for 8-10 minutes until lightly golden, then remove from oven.
Step 2: Assemble the Layers
- Spread half of the Thousand Island dressing over the baked crescent layer.
- Layer half of the Swiss cheese, followed by all of the corned beef and sauerkraut.
- Drizzle the remaining dressing over the top.
- Add the remaining Swiss cheese.
- Unroll the second tube of crescent roll dough and place it over the top, pinching the edges to seal.
Step 3: Bake to Perfection
- Brush the top with an egg wash (if using) and sprinkle with caraway seeds.
- Bake for 20-25 minutes until golden brown and flaky.
- Let cool for 5-10 minutes before slicing and serving.
Notes
- Drain sauerkraut well to avoid a soggy bake.
- Seal the dough edges to keep the filling inside.
- Let it rest before slicing for cleaner cuts and better structure.
- Substitutions: Swap Swiss cheese for provolone or use Russian dressing instead of Thousand Island for a classic twist.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 4g
- Sodium: 750mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 45mg