Why Make This Recipe
This Reuben Crescent Bake is a simple and tasty way to enjoy all the flavors of a classic Reuben sandwich without the mess. It’s great for busy days when you want a homemade meal but don’t want to spend hours in the kitchen. The soft crescent roll crust holds everything together perfectly.
This recipe is also perfect for families. It’s easy to slice into squares, and both kids and adults enjoy the warm, cheesy, meaty filling. You don’t need any special skills to make it — just layer, bake, and enjoy!
Plus, it’s a great way to use up leftover corned beef or to serve something special for game night or a casual get-together. It looks good on the table, smells amazing while it bakes, and disappears fast.
How to Make Reuben Crescent Bake
Ingredients:
- 1 can (8 ounces) refrigerated crescent rolls
- 1/2 pound sliced deli corned beef
- 1 cup sauerkraut, rinsed and well drained
- 4 slices Swiss cheese
- 1/4 cup Thousand Island salad dressing
- 1 egg white, lightly beaten
- 1 teaspoon caraway seeds (optional)
Directions:
- Preheat the oven to 375°F (190°C).
- Unroll crescent dough and place in a greased 8-inch square baking dish. Press dough to cover the bottom and up the sides.
- Layer with corned beef, sauerkraut, cheese, and salad dressing.
- Fold the dough over the filling and pinch edges to seal.
- Brush with egg white and sprinkle with caraway seeds if using.
- Bake uncovered for 15-20 minutes or until golden brown.
- Let stand for 5 minutes before cutting into squares.
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