Description
Hearty Midwestern comfort meets culinary creativity in this Reuben Crescent Bake, blending classic sandwich flavors with flaky pastry. Savory corned beef, tangy sauerkraut, and melted Swiss cheese come together in a crowd-pleasing dish you’ll crave again and again.
Ingredients
Scale
Main Proteins:
- 0.75 pound thinly sliced cooked corned beef
- 8 slices Swiss cheese
- 1 beaten egg white
Bread Base:
- 8 ounces (1 tube) refrigerated crescent rolls
Condiments and Fillings:
- 0.75 cup sauerkraut, squeezed dry
- 0.33 cup Thousand Island salad dressing
Instructions
- Transform the baking dish with a light coat of cooking spray to prevent sticking and ensure easy removal.
- Heat the oven to a precise 375°F, creating an ideal environment for baking the savory crescent layers.
- Combine tangy sauerkraut with creamy Thousand Island dressing, mixing thoroughly to distribute flavors evenly.
- Carefully unroll the crescent dough, gently stretching the first portion into a rectangular shape that generously covers the bottom of the baking dish.
- Position the first dough layer, pressing it gently to create an even base that extends slightly up the dish sides.
- Partially bake the bottom crust until it develops a delicate golden hue, approximately 8-10 minutes, establishing a crisp foundation.
- Construct flavor layers strategically: arrange Swiss cheese slices, followed by tender corned beef, then spread the prepared sauerkraut mixture, and complete with remaining cheese slices.
- Roll the second dough portion, creating a slightly smaller top crust that will elegantly cover the robust filling.
- Delicately drape the top crust over the layered ingredients, crimping and pinching edges to create a tight seal that locks in moisture.
- Enhance the golden appearance by brushing the surface with beaten egg white, which will create a glossy, appetizing finish.
- Bake until the surface transforms into a rich, amber-brown color, typically requiring 15-20 minutes of careful monitoring.
- Allow the baked dish to rest briefly, permitting flavors to settle and making cutting into precise squares much easier.
Notes
- Crescent dough works best when slightly chilled, making it easier to handle and roll out without sticking.
- Drain sauerkraut thoroughly to prevent excess moisture from making the bottom crust soggy and ensure a crisp texture.
- Swap corned beef with pastrami or turkey for different flavor profiles or to accommodate dietary preferences.
- Sprinkle caraway seeds on top before baking to enhance the traditional Reuben sandwich flavor and add a subtle crunch.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 270
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 20 mg