Reuben Crescent Bake

Photo by Diane J.
Adapted from ktwb.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from ktwb.com

Ingredients

  • 2

    tubes (8 oz) refrigerated crescent rolls

  • 1

    lb sliced swiss cheese

  • 1 1/4

    lbs. sliced deli corned beef

  • 1

    can (14 oz) sauerkraut, rinsed and drained well

  • 2/3

    cup Thousand Island salad dressing

  • 1

    egg white, lightly beated

  • 3

    teaspoons caraway seeds

Directions

Unroll one tube of crescent dough into one long rectangle, seal seams and perforations. Press into a lightly greased 13x9 inch baking dish. Use a fork to poke small holes into botton of dough. Bake at 375 degrees for 8-10 minutes until crust is a nice golden brown. Layer with half of the cheese and all of the corned beef. Combine sauerkraut and Thousand Island dressing, spead over beef. Top with remaining cheese. On a lightly floured surface, press or roll second tube of crescent dough into a 13x9 inch rectangle, sealing seams and perforations. Place over cheese, sealing edges and sides. Brush egg white over the top and sprinkle caraway seeds. Bake for 12-16 minutes, or until heated through and crust is golden brown. Let it stand for 5 minutes before cutting.

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