Ingredients:
¾ cup sauerkraut, drained and squeezed dry
⅓ cup Thousand Island salad dressing
1 (8-ounce) tube refrigerated crescent rolls (such as Pillsbury)
¾ pound thin-sliced cooked corned beef
8 slices Swiss cheese
1 beaten egg white
Caraway seeds (optional, for topping)
Instructions:
Preheat Oven:
Preheat your oven to 375°F (190°C).
Lightly grease an 8×8-inch baking dish or a pie dish.
Prepare the Crescent Roll Crust:
Unroll the crescent dough and press half of it into the bottom of the prepared baking dish to form the crust. Pinch the seams together to seal.
Layer the Filling:
Spread the drained and squeezed sauerkraut evenly over the dough in the baking dish.
Drizzle the Thousand Island dressing evenly over the sauerkraut.
Layer the corned beef slices evenly over the sauerkraut and dressing.
Place the Swiss cheese slices on top of the corned beef.
Top with Remaining Crescent Dough:
Unroll the remaining half of the crescent dough and place it on top of the layers in the baking dish. Pinch the edges together to seal.
Brush the top with the beaten egg white.
Optionally, sprinkle with caraway seeds for extra flavor.
Bake:
Bake the Reuben Crescent Bake in the preheated oven for 20-25 minutes, or until the top is golden brown.
Serve:
Let it cool for a few minutes before slicing and serving.
Enjoy this delicious and easy Reuben Crescent Bake as a comforting meal! It’s perfect for a quick dinner or a hearty lunch.