reuben crescent bake

★★★★★ 2
★★★★★ 2
serves 8
prep time 20 Min
cook time 15 Min

Ingredients For reuben crescent bake

  • 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
    (14 ounces) sauerkraut, rinsed and well drained
  • 1
    egg white, lightly beaten
  • 3 tsp
    caraway seeds
  • DRESSING
  • 1/2 c
    mayonnaise
  • 1 Tbsp
    sweet pickle relish
  • 1 Tbsp
    chili sauce
  • 1/2 tsp
    lemon juice
  • 1/8 tsp
    pepper

How To Make reuben crescent bake

  • 1
    For dressing: In a small bowl, combine the five ingredients. Set aside.
  • 2
    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.
  • 3
    Layer with half of the cheese and all of the corned beef. Combine sauerkraut and dressing; spread over beef. Top with remaining cheese.
  • 4
    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.
  • 5
    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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