Reuben Crescent Bake
A delightful twist on the classic Reuben sandwich, this Reuben Crescent Bake combines corned beef, sauerkraut, Swiss cheese, and pecorino dressing, all baked within a flaky crescent roll crust—perfect for gatherings or hearty family dinners.
Ingredients
For the bake
- 1 can 8 oz refrigerated crescent rolls
- 0.5 pound thinly sliced corned beef
- 1 cup sauerkraut, well-drained
- 1.5 cups shredded Swiss cheese
- 0.5 cup Thousand Island dressing
- 0.5 teaspoon caraway seeds (optional) Toast in a dry skillet for extra flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Unroll the crescent roll dough and press it into the bottom of the prepared baking dish to form the crust.
- Layer the corned beef over the crescent roll crust.
- Spread the well-drained sauerkraut evenly over the corned beef layer.
- Drizzle the Thousand Island dressing over the sauerkraut.
- Sprinkle the shredded Swiss cheese on top, and if you like a little extra flavor, add the caraway seeds.
- Bake in the preheated oven for about 25-30 minutes or until the crescent roll crust is golden brown and the cheese is bubbly.
- Remove from the oven and allow it to cool for a few minutes before slicing into squares.
Notes
Store any leftover Reuben Crescent Bake in an airtight container in the refrigerator. Reheat in the oven or microwave when ready to enjoy. You can also prepare this dish in advance and refrigerate it until you're ready to bake.