Reuben Crescent Bake

mary Armstrong


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 votes
20 Min
25 Min


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


1Unroll 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.
2Layer with half of the cheese and all of the corned beef. Combine sauerkraut and salad dressing; spread over beef. Top with remaining cheese.
3On a lightly floured surface, press or roll second tube of crescent dough into a 9x13 rectangle, sealing seams and perforations. Place over cheese.
4Brush with egg white, sprinkle with caraway seeds.
5Bake for 12-16 minutes or until heated through and crust is golden brown. Let stand for 5 minutes before cutting.