- 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
- 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.
Reviews for Reuben Crescent Bake
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"I loved this recipe and I added just a pinch of brown sugar and caraway to the sauerkraut, Every one raved at the recipe on how good it was! Went well with a cabbage, pineapple, and marshmallow salad..."
"Delicious. I like the tang of sauerkraut so I won't rinse it before I drain it next time. Dinner received rave reviews from friends!!"
"This is a easy lunch with a salad; we all enjoy it for a quick break @ the beach. MMM"
"I reduced the amount of corned beef to 1 lb. and the Swiss cheese to 3/4 lb.Great recipe. I used Bavarian style sauerkraut, which is a bit sweeter and has caraway seed in it.Tastes even better when it's reheated the next day!"
"Great twist on a Reuben. Also good as a Rachael with turkey instead of corned beef."