Reuben Bake

By Fleur de lis

Ingredients

• 2 tubes (8 ounces each) refrigerated crescent rolls
• 1 pound sliced Swiss cheese
• 1-1/4 pounds sliced deli corned beef
• 1 can (14 ounces) sauerkraut, rinsed and well drained (coleslaw is good if you don't like sauerkraut)
• 2/3 cup Thousand Island salad dressing
• 1 egg white, lightly beaten
• 3 teaspoons poppy seeds (optional)

Details

Preparation time 20mins
Cooking time 45mins
Adapted from cookingwithkrista.blogspot.com

Preparation

Step 1

Unroll one tube of crescent dough into one long rectangle; seal seams and
perforations. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 375° for 8-10 minutes or until golden brown. Layer with half of the cheese and all of the corned beef. Combine sauerkraut (or coleslaw) 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-in. x 9-in. rectangle, sealing seams and perforations. Place over cheese. Brush with egg white; sprinkle with caraway seeds (Optional). Bake for 12-16 minutes or until heated through and crust is golden brown. Let stand for 5 minutes before cutting.

Yield: 8 servings.