Reuben Crescent Bake is a fast and flavorful twist on the traditional Reuben sandwich. Packed with layers of corned beef, Swiss cheese, sauerkraut, and creamy Thousand Island dressing, all wrapped in buttery crescent dough, this dish is perfect for busy weeknights or crowd-pleasing gatherings.
Ingredients for this Reuben Crescent Bake:
- ¾ cup sauerkraut, drained and squeezed dry
- ⅓ cup Thousand Island salad dressing
- 1 (8 oz) tube refrigerated crescent rolls (such as Pillsbury)
- ¾ lb thin-sliced cooked corned beef
- 8 slices Swiss cheese
- 1 egg white, beaten
Directions:
- Preheat oven to 375°F (190°C). Lightly grease a baking sheet or line with parchment paper.
- Unroll crescent dough and separate into two large rectangles (4 triangles each), pressing seams together to seal.
- Layer the first rectangle on the baking sheet with 4 slices Swiss cheese, all the corned beef, sauerkraut, and Thousand Island dressing. Top with remaining 4 cheese slices.
- Place the second dough rectangle over the filling. Press and crimp the edges to seal.
- Brush with egg white for a golden, glossy finish.
- Bake for 20–25 minutes until golden brown. Let cool for 5–10 minutes before slicing and serving.
Prep Time:
- Prep: 10 minutes
- Cook: 25 minutes
- Total Time: 35 minutes
Nutrition (Per Serving, serves 6):
- Calories: ~370
- Protein: 20g
- Fat: 23g
- Carbohydrates: 22g
- Sugar: 4g
- Sodium: ~950mg
Whether you’re serving guests or looking for a new family favorite, Reuben Crescent Bake delivers classic deli flavors in a warm, cheesy bake that’s sure to impress.
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Source: www.allrecipes.com
