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A flaky, cheesy, deli-inspired casserole layered with corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing between buttery crescent dough.
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Course: Dinner
Cuisine: American
Keyword: Crescent Reuben Bake
Calories: 430kcal

Equipment

  • 9x13 baking dish
  • Mixing Bowl
  • Pastry brush

Ingredients

  • 2 cans crescent roll dough
  • 1 lb corned beef, sliced or shredded
  • 8 slices Swiss cheese
  • 1 1/2 cups sauerkraut, well drained
  • 1/2 cup Thousand Island dressing
  • 1 egg beaten
  • 1 tsp caraway seeds (optional)

Instructions

  • Preheat oven to 375°F and grease a 9×13-inch baking dish.
  • Press one can of crescent dough into the bottom of the dish and seal seams.
  • Layer half of the Swiss cheese over the dough.
  • Spread the corned beef evenly over the cheese.
  • Add the drained sauerkraut on top.
  • Drizzle Thousand Island dressing over the sauerkraut.
  • Layer the remaining Swiss cheese over the dressing.
  • Place the second sheet of crescent dough on top, pinching seams and edges to seal.
  • Brush with beaten egg and sprinkle with caraway seeds if desired.
  • Bake 25–30 minutes, until golden and puffed.
  • Let rest for 5 minutes, then slice into squares and serve.

Notes

Drain sauerkraut well to prevent excess moisture. Let the bake rest before slicing for cleaner portions.

Nutrition

Calories: 430kcal | Carbohydrates: 28g | Protein: 19g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 85mg | Sodium: 980mg | Potassium: 210mg | Fiber: 2g | Sugar: 6g | Vitamin A: 6IU | Vitamin C: 10mg | Calcium: 20mg | Iron: 12mg