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Reuben Crescent Bake

Reuben Crescent Bake
“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
8 ServingsPrep: 20 min. Bake: 15 min.

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

Directions

  • 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.
© Taste of Home 2012

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Reuben Crescent Bake (continued)

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.
© Taste of Home 2012