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A flaky, cheesy casserole version of the classic Reuben sandwich made easy with crescent rolls, corned beef, sauerkraut, and Thousand Island dressing.

Reuben Crescent Bake

A flaky, cheesy casserole version of the classic Reuben sandwich made easy with crescent rolls, corned beef, sauerkraut, and Thousand Island dressing.
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Ingredients Equipment Method Notes

Ingredients
  

  • 2 8 oz cans crescent roll dough
  • ¾ lb sliced corned beef
  • 8 oz Swiss cheese
  • 1 cup sauerkraut
  • ½ cup Thousand Island dressing
  • 1 egg beaten
  • 1 tsp caraway seeds optional
  • 1 tbsp melted butter

Equipment

  • 9×13 baking dish, mixing bowl, oven

Method
 

  1. Preheat oven to 375°F. Grease baking dish.
  2. Press 1 can of dough into dish and optionally pre-bake for 5–8 min.
  3. Spread dressing, add corned beef, sauerkraut, and cheese.
  4. Top with second dough sheet.
  5. Brush with egg, sprinkle caraway seeds.
  6. Bake 15–25 min until golden.
  7. Brush with melted butter.
  8. Cool slightly, slice, and serve.

Notes

Drain sauerkraut well
Serve with extra dressing
Substitute meats or cheeses as preferred