Description

Reuben Crescent Bake is a delightful twist on the classic Reuben sandwich, combining corned beef, Swiss cheese, sauerkraut, and Russian dressing wrapped in buttery crescent dough. It’s easy to prepare and perfect for any occasion.

Ingredients

1 can refrigerated crescent roll dough

1 lb corned beef, thinly sliced

1 ½ cups Swiss cheese, shredded

1 cup sauerkraut, drained and squeezed

½ cup Russian dressing

1 tablespoon caraway seeds (optional)

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Instructions

Preheat your oven to 375°F (190°C).
Unroll the crescent roll dough and spread it out on a baking sheet, pinching the seams together to form a single layer.
Spread a thin layer of Russian dressing over the dough.
Layer the corned beef over the dressing, followed by the shredded Swiss cheese.
Add the sauerkraut on top, and sprinkle with caraway seeds if desired.
Carefully roll the dough into a log, then pinch the edges to seal.
Bake in the preheated oven for 20-25 minutes or until the dough is golden brown and cooked through.
Let the Reuben Crescent Bake cool for a few minutes before slicing and serving.

Notes

Vegetarian Reuben Crescent Bake: Substitute corned beef with a plant-based alternative or roasted vegetables like mushrooms for a vegetarian version.
Add Bacon: For extra flavor, crumble crispy bacon on top of the corned beef.
Gluten-Free Version: Use gluten-free crescent roll dough to make this recipe gluten-free.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) for about 10-15 minutes, or microwave individual slices for 30 seconds to 1 minute.

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Category: Appetizer, Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 300
Sugar: 3g
Sodium: 800mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 15g
Cholesterol: 40mg