Description
Reuben Crescent Bake is a comforting, savory casserole inspired by the classic Reuben sandwich. Layers of tangy sauerkraut mixed with creamy Thousand Island dressing, tender corned beef, and melted Swiss cheese are nestled between buttery crescent roll dough, baked to golden perfection. This easy-to-make dish is perfect for a family dinner or casual gathering, delivering the flavors of a Reuben in a warm, cheesy bake.
Ingredients
Scale
Sauerkraut Mixture
- 3/4 cup sauerkraut (squeezed dry)
- 1/3 cup Thousand Island dressing
Dough and Layers
- 8 oz refrigerated crescent roll dough (one tube)
- 3/4 lb corned beef (thinly sliced, cooked)
- 8 slices Swiss cheese
- 1 egg white (beaten, for brushing the top crust)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish to prevent the crescent dough from sticking during baking.
- Make the Sauerkraut Mixture: In a bowl, combine the squeezed dry sauerkraut with the Thousand Island dressing, mixing well to evenly coat the sauerkraut with the creamy dressing.
- Prepare the Crescent Roll Dough: Divide the crescent roll dough in half. On a floured surface, press and join the seams of one half to create a seamless sheet, then roll it out into a 12-inch square shape.
- Form the Bottom Crust: Place the rolled-out dough in the prepared baking dish, covering the entire bottom evenly to form the base crust.
- Prebake the Bottom Crust: Bake the bottom crust for 8-10 minutes until it turns lightly golden brown, providing a firm base for the filling layers.
- Layer the Filling: Once the bottom crust is prebaked, layer 4 slices of Swiss cheese, followed by the thinly sliced cooked corned beef, the sauerkraut mixture, and then the remaining 4 slices of Swiss cheese on top.
- Prepare the Top Crust: Roll out the second half of the crescent roll dough, pinching closed any seams or perforations to make it seamless. Roll it into a 9-inch square, and gently place it over the layered ingredients, covering them completely.
- Seal and Brush with Egg: Press the edges of the top and bottom crusts together to seal the layers inside. Brush the entire top crust with the beaten egg white to give it a shiny, golden finish when baked.
- Bake the Squares: Bake the assembled dish for 15-20 minutes until the cheese is melted and the top crust is golden brown. Allow the bake to cool for 5 minutes before slicing into squares for serving.
Notes
- Ensure the sauerkraut is well squeezed to avoid excess moisture making the crust soggy.
- Use good quality corned beef for the best flavor.
- Be gentle when sealing the dough to prevent leaks during baking.
- Allow the bake to cool slightly to set the layers before cutting to maintain shape.
- Variation: Substitute Russian dressing for Thousand Island for a spicier flavor.
- Refrigerate leftovers in an airtight container and reheat gently to preserve texture.
