Description
This Reuben Crescent Bake is a delicious, crowd-pleasing dish that combines all the classic flavors of a Reuben sandwich into an easy, flaky crescent roll bake. Perfect for a weeknight dinner, party appetizer, or even meal prep, this dish delivers all the rich, savory flavors of corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing, encased in golden crescent rolls. The crisp layers and gooey filling are sure to satisfy any Reuben lover!
Ingredients
- ¾ cup sauerkraut, squeezed dry
- ⅓ cup Thousand Island salad dressing
- 8 oz tube refrigerated crescent rolls
- ¾ pound thinly sliced cooked corned beef
- 8 slices Swiss cheese
- 1 beaten egg white
Instructions
1. Preheat and Prepare:
Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish with butter or nonstick spray. This ensures the crescent roll dough won’t stick to the pan.
2. Make the Sauerkraut Mixture:
In a bowl, combine the sauerkraut with the Thousand Island dressing until fully mixed. Make sure the sauerkraut is well-drained to avoid excess moisture in the bake.
3. Prepare the Crescent Roll Dough:
Divide the crescent roll dough in half. Roll out one half on a floured surface into a 12-inch square.
4. Form the Bottom Crust:
Place the rolled-out dough into the prepared baking dish, covering the bottom completely. This will serve as the base for your bake.
5. Prebake the Bottom Crust:
Bake for 8-10 minutes until lightly golden. Prebaking prevents the crust from getting soggy once you add the filling.
6. Layer the Filling:
Layer 4 slices of Swiss cheese on top of the prebaked crust. Next, add the corned beef in an even layer, followed by the sauerkraut mixture. Finally, top with the remaining 4 slices of Swiss cheese.
7. Prepare the Top Crust:
Roll out the remaining half of the crescent dough into a 9-inch square. Place it on top of the filling, gently pressing the edges to seal the bake.
8. Seal and Brush with Egg:
Press the edges of the dough to fully seal the top and bottom layers. Brush the top of the dough with the beaten egg white to give it a golden, shiny finish as it bakes.
9. Bake:
Bake the dish for 15-20 minutes or until the top is golden brown. Let it rest for 5 minutes before slicing into squares for serving.
Notes
- Prebaking the bottom crust is crucial to ensure it doesn’t become soggy once the sauerkraut and dressing are added.
- Make sure to drain the sauerkraut thoroughly to avoid excess liquid in the bake.
- You can freeze leftovers for later—just reheat them in the oven to maintain the crisp texture of the crust.
- Feel free to experiment with different meats or cheeses for a personalized twist.