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Reuben Crescent Bake Recipe
Reuben Crescent Bake Recipe photo by Taste of Home

Reuben Crescent Bake Recipe

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4.5 39
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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
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 8 servings

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

Nutritional Facts

1 piece equals 610 calories, 39 g fat (18 g saturated fat), 108 mg cholesterol, 1905 mg sodium, 28 g carbohydrate, 2 g fiber, 31 g protein.

Directions

  1. 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.
  2. Layer with half of the cheese and all of the corned beef. Combine sauerkraut and salad dressing; spread over beef. Top with remaining cheese.
  3. 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.
  4. Bake 12-16 minutes or until heated through and crust is golden brown. Let stand 5 minutes before cutting. Yield: 8 servings.
Originally published as Reuben Crescent Bake in Taste of Home October/November 2008, p53

Reviews for Reuben Crescent Bake

AVERAGE RATING
(32)
RATING DISTRIBUTION
5 Star
 (25)
4 Star
 (3)
3 Star
 (4)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Mar. 23, 2016

"This is one of the greatest ways to use leftover St Patrick's day diner! After Rueben leftovers, try this quick and easy to prepare meal. Usually prepare on Pampered Chef stone according to directions but we skip the top crescent rolls. Leaving the hearty exposed Rueben components. Yummy and perfect. As a volunteer field editor for Taste of Home I love recipes that us classic ingredients with a new twist."

MY REVIEW
Reviewed Jan. 6, 2016

"Our family loves a good reuben, but this just did not have the right taste; it was very easy to make and looked nice on the plate, but if you are accustomed to a classic reuben flavor, the crescent rolls just don't have the same taste - even loaded up with caraway."

MY REVIEW
Reviewed Nov. 14, 2015

"I did not make this, but I plan to. I judged 4H demonstrations today and one 4Her made this dish. Simply delicious. I will probably cut back on the amount of corned beef and plan on using more Thousand Island dressing. Might mix the caraway seeds in with sauerkraut as someone suggested."

MY REVIEW
Reviewed Feb. 28, 2015

"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..."

MY REVIEW
Reviewed Jan. 19, 2015

"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!!"

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