Reuben Crescent Bake
A delicious twist on the classic Reuben sandwich, combining corned beef, Swiss cheese, and sauerkraut in flaky crescent roll dough.
Ingredients
Main Ingredients
- 1 can refrigerated crescent roll dough
- 1 pound deli corned beef, thinly sliced
- 1 cup sauerkraut, drained Make sure to drain well to avoid soggy filling.
- 1 cup shredded Swiss cheese
- ½ cup Thousand Island dressing For serving, consider ranch or mustard as alternatives.
- 1 tablespoon caraway seeds (optional) For extra flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a baking dish.
- Unroll the crescent roll dough and separate it into triangles.
- Layer the corned beef, sauerkraut, Swiss cheese, and caraway seeds (if using) on each triangle.
- Drizzle Thousand Island dressing over the fillings.
- Roll up each crescent triangle, starting at the wide end.
- Place the rolls in the prepared baking dish.
Baking
- Bake in the preheated oven for 15-20 minutes, or until the crescents are golden brown and the filling is heated through.
Serving
- Serve the Reuben Crescent Bake hot, with extra Thousand Island dressing on the side if desired.
Notes
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. You can reheat them in the oven or microwave. Consider adding chopped green onions or peppers for extra flavor.