Real Recipes From Real Home Cooks ®

reuben crescent bake

(2 ratings)
Recipe by
mary Armstrong
San Antonio, TX

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 ratings)
yield 8 -10
prep time 20 Min
cook time 25 Min

Ingredients For reuben crescent bake

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

How To Make reuben crescent bake

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