Reuben Crescent Bake

Reuben Crescent Bake

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  • Prep Time


  • Total Time


  • Servings



  • 2

    tubes (8 ounces each) refrigerated crescent rolls

  • 1

    pound sliced Swiss cheese

  • 1-¼

    pounds sliced deli corned beef

  • 1

    can (14 ounces) sauerkraut, rinsed and well drained

  • cup Thousand Island salad dressing

  • 1

    egg white, lightly beaten

  • 3

    teaspoons caraway seeds


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 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. Bake for 12-16 minutes or until heated through and crust is golden brown. Let stand for 5 minutes before cutting


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