Reuben Crescent Bake with Corned Beef and Swiss
Crescent dough rolled around corned beef, sauerkraut, and Swiss, baked golden and served with dressing for dipping.
Equipment
- 9x13 inch baking dish
- Cutting board
- Mixing spoon
- Fine Mesh Strainer
Ingredients
Main Ingredients
- 1 can refrigerated crescent dinner roll dough 8 oz, 8 triangles
- 1 lb deli corned beef thinly sliced
- 1 cup sauerkraut drained and squeezed dry
- 1 cup Swiss cheese shredded
- ¼ cup Thousand Island dressing for the filling
- ¼ cup Thousand Island dressing for serving
- 1 tbsp caraway seeds optional
Instructions
Cooking
- Heat and prep. Heat the oven to 375 degrees F, grease a 9x13 dish, and separate the dough into 8 triangles.
- Fill. Layer corned beef, sauerkraut, Swiss, and caraway on each triangle and drizzle with dressing.
- Roll. Roll each triangle from the wide end to the point and set it in the dish with the tip tucked under.
- Bake. Bake 15 to 20 minutes until deep golden and hot in the center, then serve with extra dressing.
Notes
Substitutions: Use pastrami or turkey for corned beef and provolone for Swiss.
Tips: Squeeze the sauerkraut dry and do not overfill the dough.
Storage: Refrigerate up to 3 days or freeze up to 2 months and reheat to 165 degrees F.