Reuben Crescent Bake

Name: Reuben Crescent Bake
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings.
Ingredients: 2 tubes (8 ounces each) refrigerated crescent rolls, divided; 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 large egg white, lightly beaten; 3 teaspoons caraway seeds

TOTAL TIME: Prep: 20 min. Bake: 15 min. YIELD: 8 servings.

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

Ingredients

2 tubes (8 ounces each) refrigerated crescent rolls, divided
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 large egg white, lightly beaten
3 teaspoons caraway seeds

Directions

1. Preheat oven to 375°. Unroll 1 tube of crescent dough into 1 long rectangle; seal seams and perforations. Press onto the bottom of a greased 13x9-in. baking dish. Bake until golden brown, 8-10 minutes.
2. Layer with half the cheese and all 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 until casserole is heated through and crust is golden brown, 12-16 minutes. Let stand 5 minutes before cutting.

Nutrition Facts

1 piece: 610 calories, 39g fat (18g saturated fat), 108mg cholesterol, 1905mg sodium, 28g carbohydrate (8g sugars, 2g fiber), 31g protein.

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