Description
A delightful fusion of classic Reuben sandwich flavors baked within flaky crescent rolls, perfect for any gathering.
Ingredients
Scale
- 1 can (8 ounces) refrigerated crescent roll dough or crescent sheet
- 12 ounces sliced cooked corned beef
- 1 1/2 cups sauerkraut, drained and squeezed dry
- 1 1/2 cups shredded Swiss cheese
- 1/3 cup Thousand Island or Russian dressing (plus more for serving)
- 1 tablespoon Dijon mustard (optional for extra tang)
- 1 tablespoon melted butter for brushing the crust
- 1 large egg, beaten with 1 tablespoon water (egg wash)
- 1 teaspoon caraway seeds (optional)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish or line it with parchment paper.
- Place the sauerkraut in a fine-mesh strainer and press firmly to remove as much liquid as possible. Pat it dry with paper towels.
- Unroll the crescent dough onto a lightly floured sheet of parchment paper. Pinch the seams together to form one solid rectangle and gently roll it to roughly 12×15 inches.
- Spread Thousand Island or Russian dressing (mixed with Dijon mustard if using) down the center third of the dough, leaving the outer thirds and edges clear.
- Sprinkle half of the shredded Swiss cheese over the dressing, then layer the sliced corned beef evenly over the cheese.
- Distribute the well-drained sauerkraut over the corned beef and top with the remaining Swiss cheese.
- Use a sharp knife to cut diagonal strips in the exposed dough along both sides of the filling, about 1 inch wide. Then, fold the top and bottom edges over the filling.
- Fold the side strips over the center, alternating sides to create a braided look. Pinch any open seams to seal. Carefully transfer the parchment and loaf into the prepared baking dish if needed.
- Whisk the egg with 1 tablespoon water and brush the egg wash over the top and sides of the dough. Then brush with melted butter and sprinkle with caraway seeds if using.
- Bake for 25–30 minutes, or until the crust is deep golden brown and the filling is hot and bubbly at the seams.
- Let the Reuben Crescent Bake rest for 10 minutes, then slice it with a sharp serrated knife and serve warm with extra dressing on the side for dipping.
Notes
Make sure to drain and squeeze the sauerkraut well to avoid a soggy filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg