Reuben Crescent Bake brings the beloved Reuben sandwich to a whole new level of comfort and convenience. This savory bake layers corned beef, Swiss cheese, sauerkraut, and tangy Thousand Island dressing between buttery crescent roll dough, creating a mouthwatering dish that’s perfect for weeknight dinners or casual gatherings.
Reuben Crescent Bake :
This easy-to-make recipe captures all the traditional flavours of a Reuben in a warm, flaky, golden-brown bake. Whether you serve it for lunch, dinner, or a party appetizer, this dish is guaranteed to impress with its irresistible combination of textures and tastes.
History of Crescent Bake:
The Reuben sandwich, believed to have originated in the early 1900s, is a classic American creation featuring corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye bread. The Reuben Crescent Bake emerged as a modern adaptation, using crescent roll dough instead of rye bread to simplify preparation. This version became popular in home kitchens for its convenience, family-friendly appeal, and the same signature Reuben flavor in an easy-to-slice format.
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Reuben Crescent Bake – A Savory Twist on the Classic Reuben Sandwich
Ingredients
- 2 cans refrigerated crescent roll dough
- ½ lb sliced corned beef, chopped
- 1 ½ cups shredded Swiss cheese
- 1 cup sauerkraut, drained and patted dry
- ½ cup Thousand Island or Russian dressing
- 1 egg, beaten (for brushing)
- 1 tbsp caraway seeds (optional)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- Unroll one can of crescent dough and press it into the bottom of the dish, sealing the seams.
- Spread half the cheese over the dough, then layer corned beef and sauerkraut.
- Drizzle with dressing and top with remaining cheese.
- Unroll the second can of crescent dough and place it over the top, sealing edges.
- Brush with beaten egg and sprinkle with caraway seeds.
- Bake for 25–30 minutes or until golden brown.
- Let it cool for 5 minutes before slicing and serving warm.
Notes
- Drain sauerkraut thoroughly to avoid sogginess.
- Substitute rye bread dough for an authentic flavour twist.
- Add extra cheese for a creamier filling.
- Use pastrami instead of corned beef for variation.
- Leftovers reheat well in the oven or air fryer.
Tips for Reuben Crescent:
- Use parchment paper to prevent sticking.
- Let the bake rest before slicing for clean layers.
- Add mustard for extra tanginess.
- Serve with dill pickles or potato chips.
- For a lighter version, use low-fat cheese and dressing.
FAQ’s for Bake:
Q: Can I make Reuben Crescent Bake ahead of time?
Yes, assemble it in advance and refrigerate it. Bake just before serving.
Q: Can I freeze it?
Absolutely. Wrap tightly and freeze up to 2 months. Reheat in the oven until warm.
Q: Can I use puff pastry instead of crescent rolls?
Yes, puff pastry gives a flakier, richer crust.
Q: What can I serve with this bake?
It pairs perfectly with coleslaw, pickles, or a green salad.
Q: How do I keep the crust from getting soggy?
Make sure to dry the sauerkraut well and bake uncovered.
Conclusion:
Reuben Crescent Bake is the ultimate comfort food, combining all the flavours of a Reuben sandwich in an easy, flaky crescent roll crust. It’s simple, flavorful, and perfect for any occasion. Whether you’re feeding a crowd or enjoying a cozy meal, this dish promises warmth and satisfaction in every bite.