Reuben Bake

1 can (8 oz) refrigerated crescent roll dough
6 oz sliced corned beef
1 cup sauerkraut, drained
1 cup shredded Swiss cheese
1/2 cup Thousand Island dressing
1 tablespoon caraway seeds (optional)
1 egg, beaten
Preheat oven to 375°F (190°C).
Unroll crescent roll dough and press into the bottom of a greased 9×13 inch baking dish, sealing the seams.
Layer corned beef evenly over the dough.
Spread sauerkraut over the corned beef.
Drizzle Thousand Island dressing over the sauerkraut.
Sprinkle shredded Swiss cheese evenly on top.
Roll out another can of crescent roll dough and place over the cheese, sealing the edges.
Brush the top with beaten egg and sprinkle with caraway seeds, if desired.
Bake for 20-25 minutes until the crust is golden brown.
Let cool for a few minutes before slicing and serving.
Serve with a side of pickles or coleslaw for a complete meal.
Prep Time: 15 mins | Cooking Time: 25 mins | Total Time: 40 mins | Kcal: 400 | Servings: 6

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