Reuben Crescent Bake

Cassie *




★★★★★ 2 votes

20 Min
15 Min


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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
egg white, lightly beaten
3 tsp
caraway seeds


1/2 c
1 Tbsp
sweet pickle relish
1 Tbsp
chili sauce
1/2 tsp
lemon juice
1/8 tsp

How to Make Reuben Crescent Bake


  • 1For dressing:

    In a small bowl, combine the five ingredients. Set aside.
  • 2Unroll 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.
  • 3Layer with half of the cheese and all of the corned beef. Combine sauerkraut and dressing; spread over beef. Top with remaining cheese.
  • 4On 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.
  • 5Bake for 12-16 minutes or until heated through and crust is golden brown. Let stand for 5 minutes before cutting.

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About Reuben Crescent Bake

Course/Dish: Other Main Dishes
Other Tag: Quick & Easy

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