Description
A delicious and easy-to-make Homemade Reuben Bake that combines layers of corned beef, sauerkraut, and Swiss cheese, all wrapped in crescent roll dough.
Ingredients
Scale
- 1 package crescent roll dough (8 oz / 225 g)
- 1 lb (450 g) sliced corned beef (from deli or homemade)
- 1 cup sauerkraut (well-drained)
- 2 cups shredded Swiss cheese
- ½ cup Thousand Island or Russian dressing
- 1 egg (beaten, for egg wash)
- Optional garnish: chopped fresh parsley or caraway seeds
Instructions
- Preheat oven to 375°F (190°C).
- Unroll one half of the crescent roll dough and press it into the bottom of a greased 9×13-inch baking dish, sealing seams.
- Spread half of the Swiss cheese over the dough.
- Add all the sliced corned beef in an even layer.
- Spread the drained sauerkraut on top.
- Drizzle or spread dressing evenly over the sauerkraut.
- Sprinkle with the remaining Swiss cheese.
- Place the second sheet of crescent roll dough over the filling, pinching edges to seal.
- Brush with beaten egg for a golden crust.
- Sprinkle with parsley or caraway seeds if desired.
- Bake uncovered for 25–30 minutes, until golden brown and bubbly.
- Let cool for 10 minutes before slicing into squares.
Notes
- Ensure the sauerkraut is well-drained to prevent a soggy bottom.
- Feel free to adjust the amount of dressing to your taste.
- This dish can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 70mg