Reuben Crescent Bake
By á-46330
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
Details
Servings 8
Adapted from ktwb.com
Preparation
Step 1
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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