Description
A delicious and easy-to-make Reuben Bake featuring a flaky crescent roll crust filled with classic Reuben sandwich ingredients: Swiss cheese, corned beef, sauerkraut mixed with Thousand Island dressing, all baked to golden perfection and topped with caraway seeds for a flavorful finish.
Ingredients
Scale
For the crust:
- 2 tubes refrigerated crescent rolls (8 oz each)
- 1 egg white, lightly beaten
- 1 teaspoon caraway seeds
For the filling:
- 8 oz sliced Swiss cheese
- 12 oz sliced deli corned beef
- 1 cup sauerkraut, rinsed and well-drained
- 1/2 cup Thousand Island dressing
Instructions
- Preheat and prepare dish: Preheat the oven to 375°F (190°C) and grease a 13×9-inch baking dish to prevent sticking.
- Prepare bottom crust: On a lightly floured surface, unroll one tube of crescent rolls and press into a rectangle, ensuring all seams are sealed. Press the dough firmly into the bottom and slightly up the sides of the prepared baking dish to form the crust base.
- Bake crust: Bake the crust in the preheated oven for 8 to 10 minutes until it is lightly golden. This initial baking firms the crust for the filling.
- Mix sauerkraut filling: In a bowl, combine the rinsed and well-drained sauerkraut with the Thousand Island dressing, mixing thoroughly to create a creamy and tangy filling.
- Assemble layers: On the baked crust, layer half of the Swiss cheese evenly, followed by all the sliced corned beef. Spread the sauerkraut and dressing mixture over the meat, then top with the remaining Swiss cheese slices.
- Prepare top crust: Unroll the second tube of crescent rolls, seal all the seams together to form a solid rectangle, and carefully place it over the layered filling, fully covering it.
- Finish crust: Brush the top crust evenly with the lightly beaten egg white to give a shiny, golden finish after baking. Sprinkle caraway seeds evenly on top for added flavor and texture.
- Bake assembled dish: Return the dish to the oven and bake for an additional 12 to 16 minutes, or until the top crust is golden brown and the filling is heated through.
- Cool and serve: Allow the Reuben Bake to cool slightly to set the filling before slicing into servings to ensure clean cuts and easier handling.
Notes
- Rinsing and thoroughly draining sauerkraut prevents excess moisture that could make the crust soggy.
- Sealing the crescent roll seams tightly helps prevent the filling from leaking during baking.
- Using egg white gives a beautiful shine without adding extra fat from the yolk.
- This bake can be served warm or at room temperature and pairs well with a simple green salad.
- To make it spicier, add a few dashes of hot sauce to the sauerkraut mixture.
