REUBEN CRESCENT BAKE

There’s something irresistibly comforting about a classic Reuben sandwich, with its savory layers of meat, cheese, and tangy sauerkraut. But what if we could take all those flavors and transform them into a warm, flaky casserole? Enter the Reuben Crescent Bake. It’s the perfect dish for a cozy family dinner or a potluck with friends. The blend of corned beef, Swiss cheese, and sauerkraut, all nestled inside a buttery crescent roll crust, is a delightful twist on the traditional Reuben, and it’s sure to become a favorite in your household.

Why You’ll Love This Recipe

This Reuben Crescent Bake is not only delicious but also incredibly easy to make. The use of refrigerated crescent rolls means you can skip the hassle of making dough from scratch, saving you time without sacrificing taste. Plus, it’s a versatile dish—perfect for using up leftover deli meats or experimenting with different cheeses. Whether you’re a Reuben enthusiast or new to this flavor combination, this bake offers a hearty, satisfying meal that everyone will love.

Kitchen Equipment You’ll Need

• 13×9-inch baking dish
• Mixing bowl
• Basting brush
• Rolling pin (optional)

Ingredients

• 2 tubes (8 ounces each) refrigerated crescent rolls
• 1 pound sliced Swiss cheese
• 1-1/4 pounds sliced deli corned beef
• 1 can (14 ounces) sauerkraut, rinsed and well drained
• 2/3 cup Thousand Island salad dressing
• 1 egg white, lightly beaten
• 3 teaspoons caraway seeds

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C).
2. Unroll one tube of crescent dough into a long rectangle on a lightly floured surface, sealing seams and perforations.
3. Press the dough onto the bottom of a greased 13×9-inch baking dish.
4. Bake for 8-10 minutes or until golden brown.
5. Layer half of the Swiss cheese over the baked crust, followed by all of the corned beef.
6. In a mixing bowl, combine the sauerkraut and Thousand Island dressing. Spread this mixture evenly over the corned beef.
7. Top with the remaining Swiss cheese slices.
8. Unroll the second tube of crescent dough into a rectangle, again sealing seams and perforations, and place it over the cheese layer.
9. Brush the top with lightly beaten egg white and sprinkle with caraway seeds.
10. Bake for an additional 12-16 minutes, or until the crust is golden brown and heated through.
11. Let the bake stand for 5 minutes before cutting into servings.

Tips for Success

• Ensure the sauerkraut is well-drained to prevent the bottom crust from becoming soggy.
• Brush the bottom crust with egg white before pre-baking to create a moisture barrier.

Additional Tips and Variations

• Try using pastrami instead of corned beef for a different flavor profile.
• If you’re not a fan of Swiss cheese, substitute with Monterey Jack or another cheese of your choice.

Nutritional Highlights (Per Serving)

Note: Nutritional values are estimates and will vary based on the specific brands and ingredients used.

• Calories: 450
• Protein: 24g
• Carbohydrates: 32g
• Fat: 26g
• Fiber: 2g

Frequently Asked Questions (FAQ)

Can I prepare this dish in advance?
Yes, you can assemble the bake in advance and refrigerate it until you’re ready to bake. Just add a few extra minutes to the baking time.

What should I serve with this bake?
This dish pairs well with a side salad or steamed vegetables for a balanced meal.

Conclusion

Ready to take your taste buds on a delicious journey? Try this Reuben Crescent Bake and enjoy a comforting meal that brings a new twist to the classic sandwich. We hope you love this recipe as much as we do. Don’t forget to share your experiences and any variations you try in the comments below!