On the menu tonight – Reuben Crescent Roll Bake!
After St Patty’s Day, you can only eat Corned Beef and Cabbage so many times. Here’s a twist on a Reuben sandwich that uses a lot of what you’ve already made.
In a 9×13 in baking dish, spread out your crescent dough. Then layer the other ingredients to build the Reuben. Don’t skip the steps of brushing on egg wash and the caraway seeds.
Bake at 375 until the top is golden brown, about 25-30 minutes.
Let it rest at least 5 minutes before trying to slice. Once rested, slice and serve!
This is a perfect dish to take to a St. Patty’s Day party. I hope you’ll try this dish and if you like it that you will share with others.
Reuben Crescent Roll Bake
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Loading...Reuben Crescent Roll Bake
Ingredients
- 2 rolls of crescent dough
- 1 - 1 1/2 lbs corned beef, sliced, shredded, or chopped
- 8-10 slices of Swiss cheese
- 1 1/2 cups of sauerkraut, drained
- 1/2 - 3/4 cup thousand island dressing
- 1 egg beaten
- 1 tsp caraway seeds, optional
Instructions
Pre-heat oven to 375 degrees
Lightly grease a 9x13 inch baking dish
Unroll one can of crescent roll dough and press it evenly across the bottom. If there are perforations for the crescent rolls, pinch them together to create a solid base
Put down a layer of the Swiss cheese slices over the dough
Then, spread the corned beef evenly on top, followed by an even layer of the drained sauerkraut
Put another layer of the Swiss cheese slices
Unroll the second can of crescent dough and lay it over the filling
Press the edges to seal with the bottom layer of dough
Brush the top with the beaten egg to create a shiny, golden crust
Sprinkle the caraway seeds on top. This touch drives home the rye bread flavor you get with a Reuben
Bake for 25-30 minutes until the dough is puffed and golden brown
Once finished, pull from the oven and let it rest 5-10 minutes before slicing
