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Reuben Crescent Bake

Reuben Crescent Bake

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    40 m
Patti Barrett

Patti Barrett

Corned beef, Swiss cheese, kraut and thousand island dressing baked between crescent rolls. Easy and tasty. Kids will love these.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 658 kcal
  • 33%
  • Fat:
  • 42.1 g
  • 65%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 36.9 g
  • 74%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 2123 mg
  • 85%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
  2. Mix together the sauerkraut and thousand island salad dressing in a bowl until well combined. Unroll the crescent roll dough, and cut dough in half; place one half of the dough onto a floured work surface, and pinch the perforations of the dough closed to make 1 sheet. Roll the dough sheet out to about 12 inches square, and fit the dough into the prepared baking sheet. Pinch perforations closed on 2nd half of dough; roll out to about 9 inches square, and set aside.
  3. Prebake the dough crust in the baking dish in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven, and place 4 slices of cheese into the bottom of the crust; top cheese slices with the corned beef, and spread with the sauerkraut mixture. Lay 4 remaining slices of Swiss cheese on top of the sauerkraut mixture. Lay the 2nd sheet of crescent roll dough onto the filled baking sheet, and press the top crust down onto the edges of the dish to seal. Brush with beaten egg white.
  4. Bake in the oven until the cheese is melted and the crust is golden brown, 15 to 20 minutes; let stand about 5 minutes before slicing.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

sassyoldlady
7

sassyoldlady

2/10/2014

Made for Recipe Group. I used a crescent roll sheet, rolled it out and cut in half. Perfect fit for an 8x8 pan. Prebaked, added the layers in. Made some homemade 1000 Island and found I didn't have any kraut, so added a little dressing in place of it. Laid the second half of the sheet over the top. I'm not sure what the sealing to the pan part was for? I didn't extend the bottom crust up the sides of the pan either. Taste of a reuben, but I did miss the rye bread. I didn't have any problem with it being soggy, the crescent roll sheet was nice and crunchy. These would be great as an appetizer! Thanks for the recipe.

salenatai
6

salenatai

9/16/2011

It was good. Somethings missing though. We will make it again and play around with some other flavors. Over all it was very tasty...and I don't even like Ruben's very much.

gammaray (=
5

gammaray (=

2/10/2014

I made this for Recipe Group: Just finished sharing this with Mom. She kept saying how good it is (= I recently had a pastrami Reuben out, so when I couldn't find the corned beef I used pastrami. I used 2 cans of crescent rolls in a larger pan. I also subbed 2 cups of shredded jack cheese because I don't care for Swiss. I used a 16 oz jar of sauerkraut with 2/3 c Thousand Island. My bottom crust sank down the sides of my pan. I pressed my saurkraut, rather than squeezing it, and my bottom crust, where the top and bottom crusts met, was soggy )= Next time I will brush the bottom crust with egg white before pre-baking it. We both enjoyed this, and are looking forward to leftovers (= [I did find the corned beef right after she sliced the pastrami for me - so next time I will make it with corned beef (=] edit: When I got back home, I took my leftover portions and flipped them over in the pan, making sure the soggy portions were exposed and threw it back in the oven for another ~20 minutes to dry it out. Just had some leftovers for dinner at work - yum!

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