Reuben Crescent Bake
☆☆☆☆☆ 0 votes0
2 tube(s)(8 ounces each) refrigerated crescent rolls
1 lbsliced swiss cheese
1 1/4 lbsliced deli corned beef
1 can(s)14 oz sauerkraut, rinsed and well-drained
2/3 c1000 island dressing
1egg white, lightly beaten
3 tspcaraway seeds
How to Make Reuben Crescent Bake
- 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 salad 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