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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.


  • 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.

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Reuben Crescent Bake (continued)

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.