Reuben Crescent Bake

By Markee

Crescent rolls are used for this tasty bake crust filled with sliced corn beef, sauerkraut and Swiss cheese. If you like reuben sandwiches, you'll LOVE this Reuben Crescent Bake!

Ingredients

• 2 tubes (8 ounces each) refrigerated crescent rolls
• 1 pound Swiss cheese, sliced
• 1 1/4 pounds deli corned beef, sliced
• 1 can (14 ounces) sauerkraut, rinsed and well drained
• 2/3 cup Thousand Island salad dressing
• 1 egg white, lightly beaten
• 3 teaspoons caraway seeds

Details

Servings 8

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° fahrenheit 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.