Reuben Crescent Bake

Recipe Rating:
 2 Ratings
Serves: 8
Prep Time:
Cook Time:


2 tubes (8 ounces each) refrigerated crescent rolls
1 lb sliced swiss cheese, divided
1 1/4 lb sliced deli corned beef or leftover corned beef
1 can(s) (14 ounces) sauerkraut, rinsed and well drained
1 egg white, lightly beaten
3 tsp caraway seeds
1/2 c mayonnaise
1 Tbsp sweet pickle relish
1 Tbsp chili sauce
1/2 tsp lemon juice
1/8 tsp pepper

The Cook

Cassie * Recipe
Well Seasoned
Great state of, PA
Member Since Dec 2011
Cassie's notes for this recipe:
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For dressing:

In a small bowl, combine the five ingredients. Set aside.
Unroll one tube of crescent dough into one long rectangle; seal seams and perforations. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 375° for 8-10 minutes or until golden brown.
Layer with half of the cheese and all of the corned beef. Combine sauerkraut and dressing; spread over beef. Top with remaining cheese.
On a lightly floured surface, press or roll second tube of crescent dough into a 13-in. x 9-in. 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.


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user Ellen Bales Starwriter - Mar 2, 2013
Mmm, looks yummy! Never would have thought of making sandwiches in a baking pan.
user JeanneMarie Simerly jmas - Mar 3, 2013
oh rubens are my all time favorit so this should be great
user Cassie * 1lovetocook1x - Mar 3, 2013
Thanks ladies..the sauce on this is really good.
user JeanneMarie Simerly jmas - Mar 4, 2013
making this puppy tomorrow with out the seeds, not a fan..:)

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