Reuben Crescent Bake – A Savory Twist on the Classic Reuben Sandwich
Reuben Crescent Bake delivers all the rich, tangy, and cheesy goodness of a Reuben sandwich in a baked crescent roll crust. It’s a warm, hearty, and crowd-pleasing meal that’s simple to make and full of flavor. Perfect for any occasion, it’s a comfort food favorite you’ll make again and again.
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.