Reuben Crescent Bake
HB-9128 · Hand-built original · American
A layered bake of crescent roll dough filled with corned beef, sauerkraut, Thousand Island dressing, and Swiss cheese, sealed under a second sheet of dough. It bakes until puffed and deeply golden and rests briefly before slicing.
AmericanMain course35 min4–6914 kcalGluten-freeEgg-free
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Servings:4quantities adjust to match
Ingredients
- 2 cans (8 oz each) refrigerated crescent roll dough
- 1 lb deli corned beef, chopped or shredded
- 1 ½ cups sauerkraut, well drained and squeezed dry
- 2 cups Swiss cheese, shredded
- ½ cup Thousand Island dressing
- 1 tsp caraway seeds (optional, classic Reuben flavor)
- 1 tbsp melted butter
- Black pepper, to taste
Method
- Heat the oven to 375°F and lightly grease a baking dish.
- Unroll one can of crescent dough and press it into the bottom of the dish, sealing the seams so it forms one solid layer.
- Spread the corned beef over the dough, then add the sauerkraut in an even layer, making sure it has been squeezed very dry.
- Drizzle the Thousand Island dressing across the filling and sprinkle the Swiss cheese and caraway seeds, if using, over the top, with black pepper to taste.
- Unroll the second can of dough over the filling, pinch the seams and edges together to seal it, and brush the top with the melted butter.
- Bake uncovered for 25 to 30 minutes, until the dough is puffed and deeply golden brown.
- Rest the bake for about 5 minutes so the layers set, then slice it into squares and serve warm.
Prep: 10 minutes · Cook: 25 minutes · Total: 35 minutes
Nutrition (per serving, where published)
914 kcalCalories
29.3 gProtein
66.6 gCarbs
58.6 gFat
12.4 gSaturates
2.3 gFibre
28.7 gSugars
3039 mgSodium
111 mgCholesterol
502 mgPotassium
96 mgCalcium
5.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data