Reuben Crescent Bake

Reuben Crescent Bake

This savory pie made with refrigerated crescent roll dough, corned beef, Swiss cheese, and sauerkraut has all the flavors of a Reuben sandwich.

Ingredients

  • sauerkraut

    drained and squeezed dry

    ¾ c
  • 3334326744 cup thousand island salad dressing
    ⅓
  • tube refrigerated crescent rolls

    such as pillsbury®

    1
  • thin-sliced cooked corned beef
    ¾ lb
  • slices swiss cheese
    8
  • beaten egg white
    1

Directions

  1. 1

    Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.

  2. 2

    Mix sauerkraut and salad dressing together in a bowl until well combined. Unroll crescent roll dough, and cut dough in half; place one half of the dough onto a floured work surface, and pinch the perforations of the dough closed to make 1 sheet. Roll dough sheet out to about 12 inches square, and fit the dough into the prepared baking sheet. Pinch perforations closed on 2nd half of dough; roll out to about 9 inches square, and set aside.

  3. 3

    Prebake dough crust in the baking dish in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven, and place 4 slices of cheese into the bottom of the crust; top cheese slices with the corned beef, and spread with the sauerkraut mixture. Lay 4 remaining slices of Swiss cheese on top of the sauerkraut mixture. Lay the 2nd sheet of crescent roll dough onto the filled baking sheet, and press the top crust down onto the edges of the dish to seal. Brush with beaten egg white.

  4. 4

    Bake in the oven until the cheese is melted and the crust is golden brown, 15 to 20 minutes; let stand about 5 minutes before slicing.

Reuben Crescent Bake

Reuben Crescent Bake

658 cal

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About this Recipe

Craving the iconic, savory flavors of a Reuben sandwich but looking for a comforting, easy dinner that comes together effortlessly? This Reuben Crescent Bake transforms that beloved deli classic into a warm, flaky pie, perfect for weeknights when you want big taste without the big effort.

The magic of this recipe lies in its clever and efficient use of everyday ingredients to recreate a beloved flavor profile. By encasing tangy sauerkraut, savory corned beef, and creamy Swiss cheese within golden, flaky refrigerated crescent roll dough, this bake delivers all the satisfying notes of a traditional Reuben sandwich in a comforting, pie-like form. It's a testament to how simple components can yield an incredibly satisfying and flavorful dish.

Get ready for a delightful experience that engages all your senses. You'll savor the golden-brown, flaky crust of the crescent rolls, which provides the perfect contrast to the rich, tender slices of corned beef. Each bite is a symphony of flavors, balancing the bright tang of well-drained sauerkraut with the rich, slightly nutty notes of melted Swiss cheese, all bound together by a creamy touch of Thousand Island dressing. This bake offers a hearty, deeply satisfying meal that feels both nostalgic and wonderfully convenient, making it a guaranteed crowd-pleaser for dinner.

While the essence of a Reuben lies in its specific components, you have options for personalizing this bake. For a "Rachel" inspired twist, thinly sliced deli turkey breast or pastrami can stand in for the corned beef. You could also experiment with different complementary cheeses, though classic Swiss truly anchors the Reuben flavor. For an added layer of authentic deli taste, consider scattering a few caraway seeds over the top of the crescent dough before baking for a subtle aromatic crunch.

This hearty Reuben Crescent Bake is designed to be a standout, fuss-free dinner. Enjoy it warm straight from the oven, perhaps accompanied by a crisp dill pickle spear or a light side salad to balance its richness. It's an ideal choice for busy weeknights or casual get-togethers where comfort food with familiar, delicious flavors is the goal.

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