Description
This Reuben Bake is a delicious twist on the classic sandwich, featuring layers of corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing, all baked between crescent roll layers. It’s a comforting and flavorful dish perfect for a family dinner or gathering.
Ingredients
Scale
Crescent Dough:
- 1 can refrigerated crescent roll dough (8 oz)
Thousand Island Dressing:
- 1/2 cup Thousand Island dressing
Filling:
- 1/2 pound sliced deli corned beef
- 1 cup sauerkraut (drained and patted dry)
- 8 slices Swiss cheese
Egg Wash:
- 1 egg (beaten)
Optional:
- 1 teaspoon caraway seeds
Others:
- Nonstick cooking spray
Instructions
- Preheat the Oven: Preheat the oven to 375°F and spray a 9×9-inch or 11×7-inch baking dish with nonstick cooking spray.
- Prepare the Bottom Crust: Unroll half of the crescent dough and press it into the bottom of the dish, sealing any seams to form a flat crust. Bake for 8–10 minutes until lightly golden.
- Add Layers: Remove the crust from the oven and spread half of the Thousand Island dressing over it. Layer half of the Swiss cheese, all of the corned beef, sauerkraut, and remaining cheese on top. Spread the remaining dressing over the cheese.
- Add the Top Crust: Unroll the second half of the crescent dough and place it on top, sealing the edges. Brush with beaten egg and sprinkle with caraway seeds if desired.
- Bake: Bake for 15–20 minutes or until the top is golden brown and puffed. Let cool for 10 minutes before slicing and serving.
Notes
- Make sure to drain and dry the sauerkraut well to avoid sogginess.
- For a crispier base, prebake the bottom crust a bit longer.
- You can swap Thousand Island for Russian dressing if preferred.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 420
- Sugar: 5g
- Sodium: 870mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg
