page hit counter

Reuben Crescent Bake

The Reuben Crescent Bake is a fun and easy twist on the classic Reuben sandwich, using crescent roll dough as the base. It’s a cheesy, savory, and satisfying dish that’s perfect for lunch, dinner, or even a party appetizer. Here’s how to make it:


Reuben Crescent Bake

Ingredients:

  • 1 tube (8 oz) refrigerated crescent roll dough
  • 1 cup cooked corned beef, chopped (or pastrami)
  • 1 cup sauerkraut, drained and squeezed dry
  • 1 cup Swiss cheese, shredded
  • 1/4 cup Thousand Island dressing (plus extra for serving)
  • 1 tablespoon butter, melted
  • 1 teaspoon caraway seeds (optional, for garnish)
  • Optional: Rye bread crumbs or crushed rye crackers for topping

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9×9-inch or similar-sized baking dish.
  2. Prepare the crescent dough: Unroll the crescent dough and press it into the bottom of the prepared baking dish, sealing any seams. If desired, you can press some of the dough up the sides to create a slight crust.
  3. Layer the filling: Spread the Thousand Island dressing evenly over the dough. Layer the chopped corned beef, sauerkraut, and Swiss cheese on top.
  4. Add the topping: If using rye bread crumbs or crushed rye crackers, sprinkle them over the cheese for extra flavor and texture.
  5. Bake: Bake in the preheated oven for 20-25 minutes, or until the crescent dough is golden brown and the cheese is melted and bubbly.
  6. Garnish and serve: Remove from the oven and sprinkle with caraway seeds (if using). Let cool for 5 minutes, then slice into squares or rectangles. Serve with extra Thousand Island dressing on the side.

Tips:

  • For a lighter version, use low-fat Swiss cheese and light Thousand Island dressing.
  • Add a drizzle of spicy mustard or horseradish sauce for extra kick.
  • This dish can be made ahead and refrigerated before baking. Just add a few extra minutes to the baking time if starting from cold.

Enjoy this delicious, gooey, and tangy Reuben-inspired bake! Let me know if you’d like more variations or serving ideas. 😊

Leave a Comment