Here’s a warm, cheesy, deli-inspired comfort dish: Reuben Crescent Bake — like a Reuben sandwich in casserole form, layered with flaky crescent dough, corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing. It’s super easy and a crowd-pleaser!
🥪 Reuben Crescent Bake
📝 Ingredients:
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2 cans (8 oz each) refrigerated crescent roll dough
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1/2 lb sliced deli corned beef (or pastrami), chopped
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1 cup sauerkraut, well-drained and patted dry
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1 ½ cups shredded or sliced Swiss cheese
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1/2 cup Thousand Island dressing (plus extra for drizzling or dipping)
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1 egg, beaten (for egg wash)
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Optional: caraway seeds for topping (to mimic rye bread)
🥣 Instructions:
1. Preheat Oven:
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Preheat your oven to 375°F (190°C). Lightly grease or line a 9×13-inch baking dish.
2. Create the Bottom Layer:
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Unroll 1 can of crescent dough and press it into the bottom of the dish.
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Pinch seams together to form a solid crust.
3. Layer the Fillings:
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Spread Thousand Island dressing evenly over the dough.
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Layer on half the Swiss cheese, then all the chopped corned beef.
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Add the drained sauerkraut, then top with the remaining cheese.
4. Top Layer:
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Unroll the second can of crescent dough and lay it over the top.
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Press seams and edges together to seal as much as possible.
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Brush with beaten egg for golden color.
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Optional: Sprinkle with caraway seeds for a rye-bread flavor.
5. Bake:
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Bake uncovered for 20–25 minutes, or until golden brown and cooked through.
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Let rest for 10 minutes before slicing — it helps set the layers.
🍽️ Serving Ideas:
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Cut into squares and serve warm.
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Great with extra Thousand Island or spicy mustard on the side.
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Pair with pickles, coleslaw, or a crisp green salad.
🔄 Variations:
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Swap corned beef for pastrami or turkey for a twist.
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Add a thin layer of sautéed onions or mushrooms for depth.
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Use puff pastry or pizza dough instead of crescent rolls.