Description
A delicious, easy-to-make Reuben Bake featuring layers of Swiss cheese, corned beef, sauerkraut mixed with Thousand Island dressing, all wrapped in a buttery crescent roll crust and baked to golden perfection.
Ingredients
Scale
For the crust:
- 2 tubes (8 oz each) refrigerated crescent rolls
- 1 egg white, lightly beaten
- 1 teaspoon caraway seeds
For the filling:
- 6 oz sliced Swiss cheese
- 8 oz sliced deli corned beef
- 1 cup sauerkraut, rinsed and well-drained
- 1/2 cup Thousand Island dressing
Instructions
- Preheat and prepare the baking dish: Preheat your oven to 375°F (190°C) and grease a 13×9-inch baking dish to prevent sticking.
- Prepare the bottom crust: On a lightly floured surface, unroll one tube of crescent rolls carefully and press it into a rectangle, sealing all the seams well so it forms a solid dough layer.
- Line the baking dish with dough: Press the prepared dough into the bottom and slightly up the sides of the greased baking dish, creating the base crust for the bake.
- Partially bake the crust: Bake this crust in the preheated oven for 8 to 10 minutes until it turns lightly golden, ensuring it sets well for the filling without becoming soggy.
- Mix the filling: In a bowl, combine the rinsed and well-drained sauerkraut with the Thousand Island dressing until evenly mixed to give a creamy tangy flavor.
- Assemble the layers: On the baked crust, layer half of the Swiss cheese first, then spread all of the sliced corned beef evenly, followed by the sauerkraut and dressing mixture, and finish with the remaining Swiss cheese on top.
- Prepare the top crust: Unroll the second tube of crescent rolls, seal the seams tightly, and gently place it over the assembled filling layers to close the bake.
- Brush and season the top crust: Brush the top crust with the lightly beaten egg white to give it a shiny finish when baked, then sprinkle with caraway seeds for added flavor and texture.
- Final bake: Return the assembled bake to the oven and bake for an additional 12 to 16 minutes, or until the top crust is golden brown and everything is heated through.
- Cool and serve: Remove from the oven and let it cool slightly for a few minutes before slicing to serve, allowing the filling to set for easier cutting and better flavor.
Notes
- Be sure to rinse and thoroughly drain the sauerkraut to avoid excess moisture that could sog the crust.
- Sealing the seams on the crescent roll dough helps keep the filling contained and prevents leaks during baking.
- You can substitute Thousand Island dressing with Russian dressing if preferred for a more authentic Reuben flavor.
- Make sure to let the bake cool a bit before slicing to keep the layers intact.
- Caraway seeds add a classic rye bread flavor, but you can omit or substitute with sesame seeds if desired.
