Dawn Lungstrom Recipe

Reuben Crescent Bake

By Dawn Lungstrom emit1961

Recipe Rating:
 2 Ratings
Prep Time:
Cook Time:

Dawn's Story

This is a great dish to bring to any potluck or serve for a hearty dinner.

I first had this at a potluck about 5 years ago. I believe my friend said it was from Taste of Home


2 pkg
(8 ounces each) refrigerated crescent rolls
1 lb
sliced swiss cheese
1 1/4 lb
sliced deli corned beef
1 can(s)
(14 oz.) sauerkraut, rinsed and well drained
2/3 c
thousand island dressing
egg white, beaten
3 tsp
caraway seeds

Directions Step-By-Step

Unroll one tube of crescent dough into one long rectangle; seal seams and perforations. Press onto the bottom of a greased 9x13 baking dish. Bake at 375 degrees for 8-10 minutes or until golden brown.
Layer with half of the cheese and all of the corned beef. Combine sauerkraut and salad dressing; spread over beef. Top with remaining cheese.
On a lightly floured surface, press or roll second tube of crescent dough into a 9x13 rectangle, sealing seams and perforations. Place over cheese.
Brush with egg white, sprinkle with caraway seeds.
Bake for 12-16 minutes or until heated through and crust is golden brown. Let stand for 5 minutes before cutting.