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Reuben Crescent Bake Recipe

Reuben Crescent Bake Recipe photo by Taste of Home

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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

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Reuben Crescent Bake Recipe

Prep: 20 min. Bake: 15 min.

Yield: 8 Servings

20 15 35

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

Preheat oven to 375°. Unroll one tube of crescent dough into one long rectangle; seal seams and perforations. Press onto the bottom of a greased 13x9-in. baking dish. Bake 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 13x9-in. rectangle, sealing seams and perforations. Place over cheese. Brush with egg white; sprinkle with caraway seeds.
Bake 12-16 minutes or until heated through and crust is golden brown. Let stand 5 minutes before cutting. Yield: 8 servings.

Nutritional 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.

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

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Reviews for Reuben Crescent Bake

Reuben Crescent Bake

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Reviewed on Mar. 14, 2013 by amptp05

Yesterday (3-13-2013) I had ladies in for lunch and cards. I served this casserole and it was a huge hit. Left-over's served to hubby at dinner - another hit. This is a keeper. I served it with lime jello w/ pears and your Pistachio pudding cake - another winner. Thanks TOH!!

Reviewed on Feb. 22, 2013 by River4

A friend of mine made this or close to it for her and her husband, just my Irish Luck, they didn't care for it. It's wonderful!! I do believe I want to try this with Russian dressing next and test out that flavor. Will let you know. My church ladies will love this!

Reviewed on Dec. 12, 2012 by lmcmaster

One of my new favorite recipes!

Reviewed on Feb. 21, 2012 by bowler_jen

Made with turkey and sweet kraut. Was delicious flavor.

Reviewed on Jan. 16, 2012 by dbdlas

This is a very good recipe! I would have left the top layer of crescent rolls off, but the hubby likes his bread so I left it on for him.

Reviewed on May. 06, 2011 by mahonad

SOOO delicious! Also good with ham.

Reviewed on Apr. 06, 2011 by medic230

The crescent rolls give it a little buttery taste -- kinda throws off the taste of the reuben....But other than that I loved it!!!!

Reviewed on Mar. 14, 2011 by cfictum

I made this for a party and it was a hugh hit. Everyone was asking for me to make it for them again or to have the recipe themselves.

Reviewed on Mar. 17, 2010 by KelliT

My husband & I both loved this recipe. I used a refrigerated pizza crust instead, & it still worked great. I like the fact that I can prepare it all at once for the whole family, instead of making several Reubens in a row. Great new St. Patty's Day tradition at our hosue!