The Reuben Crescent Bake is a fun twist on the classic Reuben sandwich, with layers of sauerkraut, Swiss cheese, corned beef, and Thousand Island dressing nestled between golden crescent roll dough. This easy-to-make bake is perfect for family dinners, gatherings, or whenever you’re craving the delicious flavors of a Reuben without the hassle of individual sandwiches. The creamy Thousand Island dressing adds tangy flavor, while the sauerkraut brings a touch of crunch and acidity that balances the richness of the cheese and corned beef.
This dish is perfect for any Reuben lover looking for a new way to enjoy the classic flavors. It’s easy to slice and serve, making it ideal for sharing, and the layered ingredients ensure that each bite is packed with flavor.
Why You’ll Love This Recipe:
• Simple to Prepare: With refrigerated crescent roll dough, this dish is quick and easy to assemble.
• Classic Reuben Flavors: It combines the familiar tastes of a Reuben sandwich in a convenient casserole format.
• Perfect for Sharing: Ideal for potlucks, family dinners, or parties, and can be cut into squares for easy serving.
Ingredients:
• 3/4 cup sauerkraut, squeezed dry
• 1/3 cup Thousand Island dressing
• 8 oz refrigerated crescent roll dough (one tube)
• 3/4 lb thinly sliced, cooked corned beef
• 8 slices Swiss cheese
• 1 egg white, beaten (for brushing the top crust)
Instructions:
Step 1: Preheat the Oven and Prepare the Pan
• Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish to prevent sticking and ensure easy serving.
Step 2: Prepare the Sauerkraut Mixture
• In a medium bowl, combine the squeezed-dry sauerkraut with the Thousand Island dressing. Stir until well-mixed, then set aside.
Step 3: Roll Out the Dough for the Base
• Divide the crescent roll dough in half. On a floured surface, press the seams together on one half to form a single, seamless sheet. Roll this half of the dough into a 12-inch square.
• Place the rolled-out dough in the prepared baking dish, covering the entire bottom to form the base crust.
Step 4: Prebake the Bottom Crust
• Bake the bottom crust in the preheated oven for 8-10 minutes, or until lightly browned. This prebaking step helps prevent a soggy bottom when you add the filling.
Step 5: Layer the Ingredients
• Layer 4 slices of Swiss cheese over the prebaked crust. Add the sliced corned beef in an even layer on top of the cheese, followed by the sauerkraut mixture. Finish with the remaining 4 slices of Swiss cheese.
Step 6: Prepare the Top Crust
• Roll out the second half of the crescent dough, pinching any perforations closed to create a seamless sheet. Roll the dough into a 9-inch square, then carefully place it over the layered ingredients.
Step 7: Seal and Brush the Top Crust
• Press the edges of the top and bottom crusts together to seal. Brush the top with the beaten egg white, which will give it a golden, shiny finish as it bakes.
Step 8: Bake and Cool
• Bake for 15-20 minutes, or until the cheese is melted, and the top crust is golden brown. Let the Reuben Crescent Bake cool for about 5 minutes before slicing to allow it to set slightly.
Storage Options:
• Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain the crispy crust.
• Freezer: Freeze individual portions for up to a month. Thaw overnight in the fridge, then reheat in the oven.
Tips:
• Prevent Soggy Crust: Make sure to squeeze out any excess liquid from the sauerkraut to keep the crust crisp.
• Use Quality Ingredients: Opt for high-quality Swiss cheese and corned beef for the best flavor.
• Serving Suggestions: Serve with extra Thousand Island dressing on the side for dipping, or pair with a simple green salad.
This Reuben Crescent Bake offers the classic flavors of a Reuben sandwich in an easy-to-make casserole form. With its golden, flaky crust and savory filling, it’s sure to become a favorite for Reuben fans!
