Reuben Crescent Bake Recipe

By traciesparks

This may not be a true Reuben, but the taste is still fantastic and it’s easy to make. I like to serve this bake with homemade soup.” —Kathy Kittell, Lenexa, Kansas

Ingredients

• 2 tubes (8 ounces each) refrigerated crescent rolls
• 1 pound sliced Swiss cheese, divided
• 1-1/4 pounds sliced deli corned beef
• 1 can (14 ounces) sauerkraut, rinsed and well drained
• 2/3 cup Thousand Island salad dressing
• 1 egg white, lightly beaten
• 3 teaspoons caraway seeds

Details

Servings 8
Preparation time 20mins
Cooking time 35mins

Preparation

Step 1

Unroll one tube of crescent dough into one long rectangle; seal seams and perforations. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 375° for 8-10 minutes or until golden brown.

Layer with half of the cheese and all of the corned beef. Combine sauerkraut and salad dressing; spread over beef. Top with remaining cheese.

On a lightly floured surface, press or roll second tube of crescent dough into a 13-in. x 9-in. rectangle, sealing seams and perforations. Place over cheese. Brush with egg white; sprinkle with caraway seeds.

Bake for 12-16 minutes or until heated through and crust is golden brown. Let stand for 5 minutes before cutting. Yield: 8 servings.



Nutrition Facts: 1 piece equals 610 calories, 39 g fat (18 g saturated fat), 108 mg cholesterol, 1,905 mg sodium, 28 g carbohydrate, 2 g fiber, 31 g protein.

Reuben Crescent Bake published in Taste of Home October/November 2008, p53