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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 36
Publisher Photo
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, 1,905 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

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.

Reviews for Reuben Crescent Bake

AVERAGE RATING
   (36)
RATING DISTRIBUTION
5 Star
 (28)
4 Star
 (4)
3 Star
 (3)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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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!!"

MY REVIEW
Reviewed Jan. 16, 2015

"This is a easy lunch with a salad; we all enjoy it for a quick break @ the beach. MMM"

MY REVIEW
Reviewed Dec. 14, 2014

"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!"

MY REVIEW
Reviewed Oct. 24, 2014

"Great twist on a Reuben. Also good as a Rachael with turkey instead of corned beef."

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