Description
Comfort meets creativity in this Reuben Crescent Bake, where classic deli flavors dance inside flaky pastry. Sauerkraut, corned beef, and Swiss cheese meld together for a quick, satisfying meal you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 12 ounces (340 grams) corned beef, chopped or shredded
Dairy:
- 8 ounces (227 grams) Swiss cheese, sliced
- 1 egg, beaten (optional, for egg wash)
Base and Additional Ingredients:
- 2 (8 ounces / 227 grams) tubes crescent roll dough
- 1 1/2 cups (360 milliliters) sauerkraut, drained well
- 3/4 cup (180 milliliters) Thousand Island dressing
- 1 teaspoon caraway seeds (optional, for topping)
Instructions
- Prepare the baking dish by greasing a 9×13-inch pan and patiently spread the first layer of crescent roll dough across the bottom, carefully pinching together any visible seams to create a smooth foundation.
- Place the prepared dough into a preheated oven at 375°F (190°C) and bake for 8-10 minutes until the surface achieves a delicate golden hue, then carefully extract from the oven.
- Layer corned beef evenly across the partially baked crescent base, creating a robust protein foundation for the dish.
- Generously sprinkle Swiss cheese over the corned beef, ensuring complete and uniform coverage to maximize melting potential.
- Distribute sauerkraut across the cheese layer, spreading it gently to create an even tangy landscape.
- Drizzle Russian dressing in a rhythmic pattern, allowing the sauce to cascade across the assembled ingredients.
- Carefully unroll the second crescent roll dough, positioning it atop the layered ingredients and stretching to cover the entire surface.
- Brush the top layer with melted butter, which will help create a rich, glossy golden-brown exterior.
- Return the assembled dish to the oven and bake for an additional 12-15 minutes, watching for a deep golden-brown color and bubbling edges.
- Remove from the oven and allow the Reuben Crescent Bake to rest for 5 minutes before slicing and serving, which helps the layers settle and makes cutting more precise.
Notes
- Use high-quality corned beef for maximum flavor and tenderness in your crescent bake.
- Drain sauerkraut thoroughly to prevent excess moisture from making the bottom crust soggy.
- Shred Swiss cheese fresh off the block for better melting and a creamier texture compared to pre-shredded cheese.
- Brush the top crust with egg wash for a golden, shiny finish that adds a professional touch to the dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 380
- Sugar: 3 g
- Sodium: 920 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 45 mg