Reuben Crescent Bake
This is one of my all time favorite...this recipe is so wonderful because of the crescent roll dough, it's makes it so delicious because of the light flaky crust!
I ADORE Reuben sandwiches...it's my all time favorite...this recipe is so wonderful because of the crescent roll dough, it's makes it so delicious because of the light flaky crust!
First unroll 1 tube of (8 oz) refrigerated crescent dough into one long rectangle, sealing seams and perforations.
Press onto the bottom of a lightly greased 13x9 inch baking dish. Use a fork to pierce dough. Bake at 375 for 10-15 minutes until a golden brown.
Layer with half the cheese and all of corned beef.
Combine 1 can (14 oz) sauerkraut and 2/3 cup of Thousand Island salad dressing
Spread the mixture over the corned beef
Top with remaining cheese
On a lightly floured surface, roll out the other tube of crescent dough into a 13x9 inch rectangle.
Seal seams and perforations. Place over the cheese and seal the edges together.
Brush the top with lighty beaten egg white. Sprinkle with about 3 teaspoons caraway seeds.
Bake 12-16 minutes or until heated through and the crust is golden brown.
Let is stand about 5 minutes before serving.
Serve with a side salad. It's so delicious!
I hope you enjoy this as much as my family did!
Reuben Crescent Bake
2 tubes (8 oz) refrigerated crescent rolls
1 lb sliced swiss cheese
1 1/4 lbs. sliced deli corned beef
1 can (14 oz) sauerkraut, rinsed and drained well
2/3 cup Thousand Island salad dressing
1 egg white, lightly beated
3 teaspoons caraway seeds
Directions:
Unroll one tube of crescent dough into one long rectangle, seal seams and perforations. Press into a lightly greased 13x9 inch baking dish. Use a fork to poke small holes into botton of dough. Bake at 375 degrees for 8-10 minutes until crust is a nice golden brown.
Layer with half of the cheese and all of the corned beef. Combine sauerkraut and Thousand Island dressing, spead over beef. Top with remaining cheese. On a lightly floured surface, press or roll second tube of crescent dough into a 13x9 inch rectangle, sealing seams and perforations. Place over cheese, sealing edges and sides. Brush egg white over the top and sprinkle caraway seeds. Bake for 12-16 minutes, or until heated through and crust is golden brown. Let it stand for 5 minutes before cutting.
Makes 8 servings.
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