Description
This Slow Delicious Reuben Crescent Bake wraps all the flavors of a classic deli sandwich into a golden, flaky crescent crust. With layers of savory corned beef, tangy sauerkraut, melty Swiss cheese, and creamy Thousand Island dressing, it’s the ultimate comfort food for any meal of the day.
Ingredients
2 tubes crescent roll dough
8 ounces sliced corned beef
1 cup sauerkraut, rinsed and well-drained
1 cup shredded or sliced Swiss cheese
1/3 cup Thousand Island dressing
1 egg, beaten
1 teaspoon caraway seeds (optional)
Instructions
1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or line with parchment paper.
2. Unroll one crescent dough sheet and press it into the bottom of the baking dish, sealing the seams.
3. Spread Thousand Island dressing evenly over the dough.
4. Layer the corned beef slices, then add the drained sauerkraut.
5. Top with Swiss cheese slices or shreds.
6. Unroll the second crescent dough sheet and lay it over the top. Seal edges and score the top with a sharp knife.
7. Brush the top with beaten egg and sprinkle with caraway seeds if using.
8. Bake for 20–25 minutes, or until golden and puffed.
9. Let cool for 5–10 minutes before slicing and serving.
Notes
For best flavor, make sure the sauerkraut is well-drained to avoid soggy crust.
Use seamless crescent dough sheets if possible for easier layering.
Want a crunchier crust? Bake a few extra minutes and keep an eye for a deep golden top.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/6 of pan)
- Calories: 410
- Sugar: 4g
- Sodium: 890mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 55mg