Description
This Reuben Crescent Bake transforms the beloved sandwich into a warm, flaky casserole packed with corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing. It’s the ultimate comfort food fusion ready in just 30 minutes!
Ingredients
Scale
- 2 tubes (8 oz each) refrigerated crescent roll dough
- 1 pound thinly sliced deli corned beef, chopped
- 2 cups Swiss cheese, shredded
- 1½ cups sauerkraut, well-drained
- ⅔ cup Thousand Island dressing, divided
- 2 tablespoons fresh parsley, chopped (optional)
- 1 tablespoon caraway seeds (optional)
- 1 egg, lightly beaten
Instructions
- Preheat oven to 375°F (190°C). Drain sauerkraut thoroughly and chop corned beef. Shred cheese if needed.
- Unroll one tube of crescent dough into a greased 9×13-inch baking dish. Press seams and edges to form a solid bottom crust.
- Spread ⅓ cup of Thousand Island dressing on dough. Add half the corned beef, then all the sauerkraut. Sprinkle caraway seeds if using.
- Top with 1½ cups cheese, then remaining corned beef. Drizzle the rest of the Thousand Island dressing on top.
- Unroll second tube of crescent dough over the top. Pinch seams and edges to seal. Brush with beaten egg.
- Bake 25-30 minutes until golden brown and bubbly. Cover loosely with foil if browning too fast.
- Let rest 5-10 minutes before slicing. Garnish with parsley if desired.
Notes
Swap in pastrami, Gruyère, or Russian dressing for flavor twists. Use reduced-fat ingredients for a lighter version. Drain sauerkraut well to avoid soggy crust.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 3g
- Sodium: 1050mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg