Reuben Crescent Bake

Reuben Crescent Bake

27
Patti Barrett 0

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

Ingredients

40 m servings 658 cals
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Original recipe yields 4 servings

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Nutrition

  • 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

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  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.

Reviews

27
  1. 32 Ratings

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Most helpful

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 h...

Most helpful critical

It wasn't horrible but I won't make it again. Much prefer a reuben the old fashioned way.

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 h...

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...

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.

My husband and I loved this recipe. Our kids liked it too, after giving them extra thousand island dressing to dunk it in.

Recipe Group Selection: 01, February 2014 ~ A Reuben is my favorite sandwich, so I knew I had to make this recipe. Reading Christina's review, I decided to use 2 tubes of crescent rolls, to ma...

This was tasty and easy. I added caraway seeds as pictured though I didn't see them mentioned in the recipe.

Delicious....made this for Super Bowl this year instead of a reuben dip. Loved it....I used reduced fat crescent rolls....not that it mattered to much with the meat and swiss! Great pot luck thr...

Loved this recipe and its so easy to make. I used only 1/2 lb. of corned beef( because I forgot how much to buy). I also baked it longer than directed, about 20-25 minutes. I let it get ni...

It wasn't horrible but I won't make it again. Much prefer a reuben the old fashioned way.