A delightful twist on the classic Reuben sandwich, this bake combines layers of crescent roll dough, savory corned beef, tangy sauerkraut, creamy Thousand Island dressing, and melted Swiss cheese for a hearty and satisfying dish.
Why You’ll Love This Recipe
- Easy to make with simple store-bought ingredients
- Perfect for gatherings, potlucks, or family dinners
- Delicious combination of flavors, including savory, tangy, and creamy elements
- Customizable with different meats and cheeses
- Great for leftovers, making meal planning a breeze
Ingredients
- 2 (8 oz each) tubes of crescent roll dough
- 1 pound thinly sliced deli corned beef, chopped
- 1 (14 oz) can sauerkraut, well-drained and patted dry
- 2 cups shredded Swiss cheese
- 1/2 cup Thousand Island dressing
- 1 egg, beaten (for egg wash)
- 1 tablespoon caraway seeds (optional, for garnish)
Directions
- Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. - Prepare the Crescent Base
Unroll one tube of crescent roll dough and press it into the bottom of the prepared baking dish. Pinch the seams together to create an even layer. - Layer the Filling
Sprinkle half of the shredded Swiss cheese over the crescent roll base.
Evenly layer the chopped corned beef over the cheese.
Spread the sauerkraut on top of the corned beef, followed by the Thousand Island dressing.
Sprinkle the remaining Swiss cheese over the top. - Add the Top Layer
Unroll the second tube of crescent roll dough and carefully place it over the filling. Pinch the edges together to seal.
Brush the top with the beaten egg for a golden, shiny finish. Sprinkle with caraway seeds, if desired. - Bake
Bake in the preheated oven for 20–25 minutes, or until the crescent dough is golden brown and puffed. - Cool and Serve
Let the bake cool for 5–10 minutes to set before slicing into squares.
Serve warm, and enjoy with extra Thousand Island dressing on the side for dipping.
Serviangs and Timing
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6–8 servings
Variations
- Substitute pastrami instead of corned beef for a different flavor.
- Swap Swiss cheese for cheddar or provolone.
- Include caramelized onions or roasted red peppers.
- Add a drizzle of spicy mustard for extra flavor.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for 10 minutes or until heated through. Avoid microwaving to maintain crispness.
- Freezing: Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Thaw in the fridge overnight before reheating.
FAQs
How do I prevent the bottom crust from getting soggy?
Ensure the sauerkraut is well-drained and patted dry before layering.
Can I make this ahead of time?
Yes, assemble it a day ahead and bake when ready to serve.
Can I use homemade dough instead of crescent rolls?
Absolutely, homemade dough can be used for a more authentic touch.
What can I serve with this bake?
It pairs well with coleslaw, pickles, or a light salad.
Can I add other toppings?
Yes, try adding crispy bacon bits or sliced pickles for extra crunch.
Is this bake freezer-friendly?
Yes, it can be frozen before or after baking for future meals.
Can I make it gluten-free?
Use a gluten-free crescent dough substitute.
What can I substitute for Thousand Island dressing?
Russian dressing or a mix of mayo, ketchup, and relish works well.
Can I make it in a smaller portion?
Yes, halve the ingredients and bake in an 8×8-inch dish.
How do I know when it’s fully baked?
The top should be golden brown, and the filling should be heated through.
Conclusion
Reuben Crescent Bake is a delicious and easy-to-make dish that brings together classic flavors in a convenient format. Whether for a family dinner or a party appetizer, this bake is sure to be a hit. With customizable options and simple ingredients, it’s a go-to recipe for any occasion.
Print
Reuben Crescent Bake
- Total Time: 40 minutes
- Yield: 6–8 servings 1x
Description
Reuben Bake: A tasty twist on the classic sandwich with crescent roll dough, corned beef, sauerkraut, Thousand Island dressing, and Swiss cheese.
Ingredients
- 2 (8 oz each) tubes of crescent roll dough
- 1 pound thinly sliced deli corned beef, chopped
- 1 (14 oz) can sauerkraut, well-drained and patted dry
- 2 cups shredded Swiss cheese
- 1/2 cup Thousand Island dressing
- 1 egg, beaten (for egg wash)
- 1 tablespoon caraway seeds (optional, for garnish)
Instructions
- Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. - Prepare the Crescent Base
Unroll one tube of crescent roll dough and press it into the bottom of the prepared baking dish. Pinch the seams together to create an even layer. - Layer the Filling
Sprinkle half of the shredded Swiss cheese over the crescent roll base.
Evenly layer the chopped corned beef over the cheese.
Spread the sauerkraut on top of the corned beef, followed by the Thousand Island dressing.
Sprinkle the remaining Swiss cheese over the top. - Add the Top Layer
Unroll the second tube of crescent roll dough and carefully place it over the filling. Pinch the edges together to seal.
Brush the top with the beaten egg for a golden, shiny finish. Sprinkle with caraway seeds, if desired. - Bake
Bake in the preheated oven for 20–25 minutes, or until the crescent dough is golden brown and puffed. - Cool and Serve
Let the bake cool for 5–10 minutes to set before slicing into squares.
Serve warm, and enjoy with extra Thousand Island dressing on the side for dipping.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American