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Reuben Crescent Bake
Reuben Crescent Bake
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Reuben Sandwich Pie: Layers of corned beef, Swiss cheese, and sauerkraut in a flaky crescent roll crust.
Ingredients:
  • 0.75 cup sauerkraut, drained and squeezed dry
  • 0.33333334326744 cup thousand island salad dressing
  • 1 (8 ounce) tube refrigerated crescent rolls (such as Pillsbury®)
  • 0.75 pound thin-sliced cooked corned beef
  • 8 slices Swiss cheese
  • 1 beaten egg white
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C) and generously grease an 8x8-inch baking dish.
  • Combine sauerkraut and salad dressing in a bowl until fully mixed. Unroll crescent roll dough and cut in half. Place one half on a floured surface and pinch perforations closed to create a 12-inch square sheet. Fit into baking sheet. Pinch perforations closed on the other half, roll to a 9-inch square, and set aside.
  • Bake the dough crust in the preheated oven until lightly browned, about 8 to 10 minutes. Remove from oven, layer 4 slices of cheese at the bottom, add corned beef, spread sauerkraut mixture, place 4 more Swiss cheese slices, top with the second crescent roll dough sheet, press to seal the edges, and brush with beaten egg white.
  • Bake until the cheese is gooey and the crust is golden brown, around 15-20 minutes. Allow it to rest for about 5 minutes before cutting into slices.

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