Description
Comfort meets classic deli flavors in this hearty Reuben Bake, where layers of corned beef, tangy sauerkraut, and melted Swiss cheese create a mouthwatering casserole. Rustic and satisfying, you’ll savor each bite of this crowd-pleasing dish that brings restaurant-quality taste right to your dinner table.
Ingredients
Scale
Main Protein:
- 0.5 pound sliced corned beef or pastrami
- 0.5 pound sliced Swiss cheese
Bread and Base:
- 1 can (8 ounces / 226 grams) refrigerated crescent roll dough
Flavor Enhancers and Condiments:
- 1 cup sauerkraut, drained and squeezed dry
- 0.5 cup Russian or Thousand Island dressing
- 2 tablespoons Dijon mustard
- 1 tablespoon butter, melted
- 1 teaspoon caraway seeds (optional)
- Fresh parsley for garnish (optional)
Instructions
- Prepare the oven environment by heating to 375°F (190°C) and preparing a 9×13-inch baking vessel with a light grease coating or parchment paper lining.
- Carefully unfurl the first portion of crescent roll dough, gently pressing it to create a uniform base across the dish’s bottom.
- Apply a thin, even layer of Dijon mustard over the dough foundation, ensuring complete coverage.
- Arrange a generous layer of corned beef or pastrami across the mustard-coated surface.
- Create a consistent layer of Swiss cheese slices directly atop the meat.
- Distribute sauerkraut evenly across the cheese layer, maintaining balanced coverage.
- Cascade Russian or Thousand Island dressing over the sauerkraut, allowing it to flow naturally.
- Unfold the remaining crescent roll dough, delicately positioning it to completely cover the layered ingredients.
- Carefully seal the dough’s perimeter, pressing edges to create a secure barrier.
- Brush the top layer with melted butter for enhanced golden color and texture.
- Optionally sprinkle caraway seeds across the buttered surface for additional flavor complexity.
- Transfer the assembled dish to the preheated oven and bake for 20-25 minutes until the dough transforms into a rich, golden-brown crust.
- Remove from oven and allow a brief resting period to stabilize the layers.
- Slice into square portions, optionally garnishing with fresh parsley for a vibrant presentation.
- Serve warm, allowing diners to appreciate the harmonious blend of flavors and textures.
Notes
- Choose high-quality corned beef or pastrami for maximum flavor impact and tender texture.
- Drain sauerkraut thoroughly to prevent excess moisture from making the bottom crust soggy.
- Use room temperature ingredients for even baking and consistent dough texture.
- Consider using gluten-free crescent roll dough to make this recipe celiac-friendly and accessible to more dietary needs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 380
- Sugar: 2 g
- Sodium: 1000 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 50 mg