Crescent Reuben Bake

This is a meal that will provide you with all the flavor of the famous Reuben Sandwich, but with a flaky crust rather than the Marble Rye Bread. This great spin on the Classic Crescent Reuben Bake is actually very easy to make and even easier to eat.

Ingredients

• 2 cans crescent roll dough
• 1 lb corned beef (sliced or shredded)
• 8 slices Swiss cheese
• 1 ½ cups sauerkraut (drained well)
• ½ cup Thousand Island dressing
• 1 egg (beaten)
• 1 tsp caraway seeds (optional)

How to Make Crescent Reuben Bake

1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Unroll one can of crescent dough and press it evenly into the bottom of the baking dish, sealing any perforations.
3. Layer half of the Swiss cheese slices on top of the dough.
4. Evenly spread the corned beef over the cheese layer.
5. Add the drained sauerkraut in an even layer.
6. Drizzle the Thousand Island dressing over the sauerkraut.
7. Top with the remaining Swiss cheese slices.
8. Unroll the second can of crescent dough and place it on top, pinching the edges to seal.
9. Brush the top with the beaten egg and sprinkle with caraway seeds if desired.
10. Bake for 25-30 minutes or until golden brown and puffed.
11. Let the bake cool for 5 minutes, then slice into squares and serve warm.

NOTES

• Make sure to drain the sauerkraut thoroughly to prevent the bottom crust from becoming soggy.
• For extra flavor, add a teaspoon of Dijon mustard or horseradish sauce to the Thousand Island dressing.
• Customize the bake by substituting Swiss cheese with provolone or sharp cheddar.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.