Description
This Reuben Bake is a delicious twist on the classic Reuben sandwich, featuring layers of Swiss cheese, deli corned beef, sauerkraut mixed with Thousand Island dressing, all enclosed in a golden, flaky crescent roll crust. Perfect for a hearty and comforting meal, this bake is easy to prepare and serves six.
Ingredients
Scale
For the crust:
- 2 tubes refrigerated crescent rolls (8 oz each)
- 1 egg white, lightly beaten
- 1 tablespoon caraway seeds
For the filling:
- 8 oz sliced Swiss cheese
- 8 oz sliced deli corned beef
- 1 cup sauerkraut, rinsed and well-drained
- 1/2 cup Thousand Island dressing
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) and grease a 13×9-inch baking dish to prevent sticking.
- Prepare bottom crust: On a lightly floured surface, unroll one tube of crescent rolls and press into a rectangular shape, sealing the seams to form a uniform dough. Press this dough into the bottom and slightly up the sides of the prepared baking dish.
- Bake crust: Place the crust in the oven and bake for 8–10 minutes until it becomes lightly golden. This pre-baking ensures a firm base for the filling.
- Mix filling: In a bowl, combine the rinsed and well-drained sauerkraut with the Thousand Island dressing, mixing well to evenly coat the sauerkraut.
- Assemble layers: On the baked crust, layer half of the Swiss cheese first, followed by all of the sliced corned beef, then spread the sauerkraut mixture evenly over the meat, and top with the remaining Swiss cheese.
- Prepare top crust: Unroll the second tube of crescent rolls, seal the seams to form one sheet, and carefully place it over the filled bottom crust, covering the layers completely.
- Add toppings: Brush the top crust with the lightly beaten egg white for a shiny finish, then sprinkle evenly with caraway seeds for added flavor and texture.
- Bake the assembled bake: Return the baking dish to the oven and bake for 12–16 minutes, or until the top crust is golden brown and the cheese inside is melted and heated through.
- Cool and serve: Remove from the oven and let the Reuben Bake cool slightly to set before slicing. Serve warm for the best flavor experience.
Notes
- Rinsing and thoroughly draining the sauerkraut prevents the crust from becoming soggy.
- If you prefer a spicier flavor, add a few dashes of hot sauce to the sauerkraut mixture.
- Make sure to seal the crescent roll seams well to avoid filling leakage during baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
- For a crispier crust, bake the bottom crust slightly longer before adding the filling, but avoid browning it too dark to prevent dryness.
