Reuben Crescent Bake Recipe

Introduction

The Reuben Crescent Bake is a delightful twist on the classic Reuben sandwich, bringing together all your favorite flavors in one easy-to-make dish. This recipe combines buttery crescent roll dough, savory Swiss cheese, tangy sauerkraut, flavorful corned beef, and creamy Thousand Island dressing into a mouthwatering bake. Perfect for family dinners, gatherings, or a comforting meal on a chilly night, this Reuben bake is sure to become a household favorite. For those who love the classic Reuben sandwich but want something a bit more substantial, this dish hits the spot.

Ingredients

For the Bake:

  • 2 cans (8 oz each) refrigerated crescent roll dough
  • 8 slices Swiss cheese
  • 3/4 pound thinly sliced corned beef
  • 1 cup sauerkraut, well-drained
  • 1/4 cup Thousand Island dressing (or homemade – recipe below)
  • 1 egg yolk, beaten (for brushing)
  • 1 teaspoon caraway seeds (optional, for extra flavor)

For Homemade Thousand Island Dressing (Optional):

  • 1/2 cup mayonnaise
  • 2 tablespoons ketchup
  • 2 tablespoons sweet pickle relish
  • 1 teaspoon lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • Salt and black pepper to taste

Preparation

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.

Step 2: Prepare the Crescent Roll Base

Unroll 1 can of crescent dough and press it into the bottom of a 9×13-inch baking dish, sealing the perforations. This will form the base layer of your bake.

Step 3: Layer the Ingredients

Place 4 slices of Swiss cheese evenly over the crescent base. Layer the corned beef on top of the cheese, followed by the well-drained sauerkraut. Drizzle the Thousand Island dressing over the sauerkraut layer.

Step 4: Add the Top Layer

Place the remaining 4 slices of Swiss cheese over the sauerkraut and dressing. Unroll the second can of crescent dough and place it over the top, pinching the edges to seal, and covering the filling completely.

Step 5: Brush and Bake

Brush the top with the beaten egg yolk and sprinkle the caraway seeds, if using, for an extra pop of flavor. Bake in the preheated oven for 20-25 minutes, or until the crescent top is golden brown and flaky.

Variations

  • Vegetarian Option: Replace corned beef with marinated, grilled mushrooms or a hearty veggie patty for a delicious vegetarian version.
  • Spicy Twist: Add a layer of jalapeños or a dash of hot sauce in the dressing for those who enjoy a bit of heat.
  • Different Meats: Try using pastrami or turkey slices instead of corned beef for a different taste.

Cooking Notes

  • Ensure that the sauerkraut is well-drained to prevent the bake from becoming soggy.
  • If using homemade dressing, prepare it first to allow the flavors to meld.

Serving Suggestions

  • Serve hot with a side of pickles and potato chips or a fresh garden salad.
  • Pair with a cold beer or a crisp white wine for a satisfying meal.

Tips

  • For a crispier top, pop the baked dish under a broiler for a couple of minutes.
  • Sprinkle caraway seeds on the crescent dough to add texture and flavor.

Timing Details

  • Prep Time: 15 minutes
  • Cooking Time: 25 minutes
  • Total Time: 40 minutes

Nutritional Information (Per Serving)

  • Calories: Approximately 450
  • Protein: 20g
  • Sodium: 1000mg (varies based on exact ingredients used)

FAQs

Can I make this dish ahead of time?

Yes, you can assemble it and refrigerate overnight, then bake fresh before serving.

Can I freeze leftovers?

Absolutely! Freeze individual portions for up to 2 months. Reheat in the oven for best results.

What can I use instead of Swiss cheese?

Provolone or Monterey Jack are good substitutes that melt well.

Print
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Reuben Crescent Bake Recipe

Reuben Crescent Bake Recipe


  • Author: Diana Carrozza
  • Total Time: 40 minutes

Description

The Reuben Crescent Bake is a delightful twist on the classic Reuben sandwich, bringing together all your favorite flavors in one easy-to-make dish. This recipe combines buttery crescent roll dough, savory Swiss cheese, tangy sauerkraut, flavorful corned beef, and creamy Thousand Island dressing into a mouthwatering bake. Perfect for family dinners, gatherings, or a comforting meal on a chilly night, this Reuben bake is sure to become a household favorite. For those who love the classic Reuben sandwich but want something a bit more substantial, this dish hits the spot.


Ingredients

Scale

For the Bake:

  • 2 cans (8 oz each) refrigerated crescent roll dough
  • 8 slices Swiss cheese
  • 3/4 pound thinly sliced corned beef
  • 1 cup sauerkraut, well-drained
  • 1/4 cup Thousand Island dressing (or homemade – recipe below)
  • 1 egg yolk, beaten (for brushing)
  • 1 teaspoon caraway seeds (optional, for extra flavor)

For Homemade Thousand Island Dressing (Optional):

  • 1/2 cup mayonnaise
  • 2 tablespoons ketchup
  • 2 tablespoons sweet pickle relish
  • 1 teaspoon lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • Salt and black pepper to taste

Instructions

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.

Step 2: Prepare the Crescent Roll Base

Unroll 1 can of crescent dough and press it into the bottom of a 9×13-inch baking dish, sealing the perforations. This will form the base layer of your bake.

Step 3: Layer the Ingredients

Place 4 slices of Swiss cheese evenly over the crescent base. Layer the corned beef on top of the cheese, followed by the well-drained sauerkraut. Drizzle the Thousand Island dressing over the sauerkraut layer.

Step 4: Add the Top Layer

Place the remaining 4 slices of Swiss cheese over the sauerkraut and dressing. Unroll the second can of crescent dough and place it over the top, pinching the edges to seal, and covering the filling completely.

Step 5: Brush and Bake

Brush the top with the beaten egg yolk and sprinkle the caraway seeds, if using, for an extra pop of flavor. Bake in the preheated oven for 20-25 minutes, or until the crescent top is golden brown and flaky.

Notes

  • Ensure that the sauerkraut is well-drained to prevent the bake from becoming soggy.
  • If using homemade dressing, prepare it first to allow the flavors to meld.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes

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