Reuben Crescent Bake (Print Format)
Flaky crescent dough layered with corned beef, sauerkraut, Swiss cheese, and tangy dressing for a melty meal.
# Ingredients:
→ Dough
01 -
1 can (8 oz) refrigerated crescent rolls
→ Meat
02 -
1/2 lb thinly sliced corned beef
→ Vegetables
03 -
1 cup sauerkraut, thoroughly drained
→ Cheese
04 -
1 cup shredded Swiss cheese
→ Condiments
05 -
1/4 cup Thousand Island dressing
# Steps:
01 -
Preheat oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish with cooking spray.
02 -
Unroll crescent dough and press firmly into the bottom and slightly up the sides of the baking dish, sealing gaps by pinching dough edges together. Reserve a small amount of dough to patch any holes if necessary.
03 -
Arrange corned beef slices in a slightly overlapping pattern over the dough. Spread thoroughly drained sauerkraut evenly on top of the beef. Sprinkle shredded Swiss cheese over the sauerkraut layer. Drizzle Thousand Island dressing in zigzags across the cheese, optionally spreading gently with a spoon.
04 -
Bake in the preheated oven for 22 to 25 minutes until the crescent dough is golden brown and the cheese is bubbly.
05 -
Remove from oven and let rest for 5 minutes to allow cheese to set before slicing and serving.
# Tips:
01 -
Drain sauerkraut thoroughly using paper towels to prevent sogginess.
02 -
Chill crescent dough briefly if it becomes too soft for easier handling.
03 -
Optional: Add shredded cheese beneath corned beef for extra meltiness.
04 -
Mix part of the Thousand Island dressing with sauerkraut to distribute tangy flavor evenly.
05 -
Reheat leftovers in a 350°F oven for 8-10 minutes to restore crisp crust.