This Reuben Crescent Bake is a delicious and easy-to-make dish that combines the classic flavors of a Reuben sandwich with the convenience of crescent rolls. Here’s a simple recipe for you:
Ingredients:
- 2 cans (8 oz each) refrigerated crescent rolls
- 1 lb corned beef, thinly sliced
- 1 1/2 cups sauerkraut, drained and squeezed dry
- 1 cup Swiss cheese, shredded
- 1/2 cup Thousand Island dressing
- 1 egg (for egg wash)
- Freshly cracked black pepper (optional, for garnish)
Instructions:
- Preheat the Oven:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper. - Prepare the Crescent Rolls:
Unroll the crescent rolls and lay them flat on the bottom of the prepared baking dish. Press the seams together to form a single layer, ensuring the dough completely covers the bottom. - Assemble the Bake:
- Layer the corned beef evenly over the crescent roll dough.
- Spread the sauerkraut evenly on top of the corned beef.
- Sprinkle the shredded Swiss cheese over the sauerkraut.
- Drizzle the Thousand Island dressing over the cheese.
- Add the Top Layer:
Unroll the second can of crescent rolls and place it over the top of the filling. Seal the edges well by pinching the dough together. - Egg Wash:
Beat the egg and brush it over the top of the dough to give it a nice golden color when baked. - Bake:
Bake in the preheated oven for 25–30 minutes or until the crescent dough is golden brown and the cheese is melted and bubbly. - Garnish and Serve:
Remove from the oven and allow to cool slightly before slicing. Optionally, you can sprinkle with freshly cracked black pepper for extra flavor. - Enjoy!
Serve warm and enjoy your Reuben Crescent Bake!
Tips:
- You can adjust the amount of dressing to your liking if you prefer a saucier bake.
- If you want to make it a bit more cheesy, add extra Swiss cheese or even some cheddar.
This makes for a perfect comfort food dinner or even a hearty appetizer for gatherings. Enjoy!