Print Options
Back to
Reuben Crescent Bake >
Full Page
3x5
4x6
Include these items:
Photos
Nutritional Facts
Reviews
Select reviews >
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 Servings
Prep: 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
2 of 2
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