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Reuben Crescent Bake

Total Time

Prep: 20 min. Bake: 15 min.

Makes

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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