To prepare a delicious Reuben Crescent Bake, follow these simple steps:
- 1 package (8 ounces) refrigerated crescent rolls
- 1/2 pound deli sliced corned beef
- 1 cup sauerkraut, drained and squeezed dry
- 1 1/2 cups shredded Swiss cheese
- 1/2 cup Thousand Island dressing
- 1 egg, beaten (for egg wash)
- Caraway seeds (optional, for garnish)
- Preheat your oven to the temperature specified on the crescent roll package (usually around 375°F or 190°C). Grease a 9×13-inch baking dish lightly.
- Lay out the crescent rolls in the baking dish, pressing the seams together to form a solid sheet of dough. This will be the bottom crust of your Reuben Crescent Bake.
- Spread a thin layer of Thousand Island dressing over the crescent roll dough, covering the entire surface.
- Layer the corned beef slices evenly over the dressing. You can tear or cut the slices to fit if needed.
- Next, spread the sauerkraut evenly over the corned beef layer.
- Sprinkle the shredded Swiss cheese on top, making sure it covers the sauerkraut layer evenly.
- If you like, you can sprinkle some caraway seeds over the cheese for added flavor (optional).
- Now, take the remaining crescent roll dough and arrange it on top of the cheese layer. Again, press the seams together to seal the dough.
- Brush the top layer of crescent roll dough with the beaten egg. This will give your Reuben Crescent Bake a nice golden-brown color when it bakes.
- Place the baking dish in the preheated oven and bake for about 25-30 minutes or until the crescent roll crust turns golden brown.
- Once the Reuben Crescent Bake is cooked, remove it from the oven and let it cool for a few minutes before serving.
- Slice into squares and serve warm. Enjoy your delicious Reuben Crescent Bake!
Note: You can customize this recipe according to your taste preferences. Some people like to add a little extra Thousand Island dressing on the side for dipping, and others enjoy adding a layer of Russian dressing or spicy mustard for extra flavor. Feel free to experiment and make it your own!