Reuben Crescent Bake


  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1 pound sliced Swiss cheese
  • 1-1/4 pounds sliced deli corned beef
  • 1 can (14 ounces) sauerkraut, rinsed and well drained
  • 2/3 cup Thousand Island salad dressing
  • 1 egg white, lightly beaten
  • 3 teaspoons caraway seeds


  1. Unroll one tube of crescent dough into one long rectangle; seal seams and perforations.
  2. Press onto the bottom of a greased 13-in. x 9-in. baking dish.
  3. Bake at 375° for 8-10 minutes or until golden brown.
  4. Layer with half of the cheese and all of the corned beef.
  5. Combine sauerkraut and salad dressing; spread over beef.
  6. Top with remaining cheese.
  7. On a lightly floured surface, press or roll second tube of crescent dough into a 13-in. x 9-in. rectangle, sealing seams and perforations.
  8. Place over cheese.
  9. Brush with egg white; sprinkle with caraway seeds.
  10. Bake for 12-16 minutes or until heated through and crust is golden brown.
  11. Let stand for 5 minutes before cutting.

Source: Facebook


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