Cheesy Crescent Reuben (Print Version)

# Ingredients:

→ Main Ingredients

01 - One tube (8 oz) crescent roll dough from the fridge
02 - 12 oz (¾ pound) cooked corned beef, sliced thin
03 - 8 slices of Swiss cheese
04 - ¾ cup sauerkraut—make sure to get all the liquid out
05 - A third of a cup of Thousand Island dressing

→ For the Crust

06 - 1 egg white, whisked for brushing on top

# Instructions:

01 - Turn the oven on to 375°F (190°C). Use butter or a cooking spray to lightly coat an 8x8-inch pan.
02 - Grab a little bowl, mix the sauerkraut (squeeze it really dry first) with the Thousand Island dressing, and put it aside for later.
03 - Take the crescent roll dough and split it into two parts. Push the seams together on one of the halves until smooth, then roll it out into a square about 12 inches wide on a surface sprinkled with just a bit of flour.
04 - Lay the rolled-out dough in your prepared pan to cover the bottom completely. Pop it in the oven for about 8-10 minutes, until it looks slightly golden.
05 - Pull the base crust out once it’s pre-baked. Start layering with 4 slices of Swiss cheese, then add the corned beef, followed by the sauerkraut mix. Top it all off with the other 4 slices of Swiss cheese.
06 - Work with the second half of the dough now. Pinch and seal any lines in it. Roll it out to about a 9-inch square and spread it over the layers, making sure everything is covered.
07 - Close up the edges by pinching the top and bottom dough together around the sides. Use a pastry brush to coat the top with the beaten egg white.
08 - Slide the dish back in the oven and let it bake for around 15-20 minutes. The top should be crisp, golden, and the cheese melted.
09 - Once baked, let it sit for 5 minutes to firm up. Then slice it up for easier serving.

# Notes:

01 - This dish is great for lunches or dinners. Cut into smaller squares, it’s perfect for snacks or party trays.
02 - Avoid extra moisture by pressing the sauerkraut dry. This helps keep your crust from getting soggy.
03 - You can prep parts in advance, but it’s better to bake it fresh for a crunchier crust.

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