Description
This Homemade Reuben Bake is an easy and delicious take on the classic Reuben sandwich, featuring layers of chopped corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing baked inside flaky crescent roll dough. Perfect for a comforting main course that comes together quickly and is great for a family meal or casual gathering.
Ingredients
Scale
Ingredients
- 1 can (8 ounces) refrigerated crescent roll dough
- 1/2 pound sliced corned beef, roughly chopped
- 1 cup sauerkraut, well-drained and squeezed dry
- 1 cup shredded Swiss cheese
- 1/4 cup Thousand Island dressing, plus extra for serving
- 1 egg, beaten (for egg wash)
- 1 teaspoon caraway seeds (optional)
Instructions
- Preheat and prepare dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish to prevent sticking.
- Form bottom crust: Unroll the crescent roll dough and press half of it evenly into the bottom of the baking dish, making sure to seal any seams so the filling won’t leak.
- Mix filling: In a medium bowl, combine the chopped corned beef, drained and squeezed sauerkraut, shredded Swiss cheese, and 1/4 cup Thousand Island dressing, mixing until all ingredients are evenly incorporated.
- Assemble bake: Spread the corned beef mixture evenly over the bottom crust in the dish.
- Add top crust: Place the remaining crescent roll dough over the filling, pressing the seams to seal and tucking in any edges to cover the filling completely.
- Apply egg wash and seasoning: Brush the top of the dough with the beaten egg to create a golden, shiny crust. Sprinkle with caraway seeds if using for added flavor and texture.
- Bake: Place the dish in the preheated oven and bake for 20 to 25 minutes until the top is golden brown and fully cooked through.
- Cool and serve: Remove from the oven and let it cool for 5 minutes to set before slicing. Serve warm with additional Thousand Island dressing on the side for dipping.
Notes
- You can substitute rye sandwich bread for the crescent roll dough to create a more traditional Reuben flavor and texture.
- Pastrami is a great alternative to corned beef if you prefer a slightly different cured meat option.
