Reuben Bake
Ingredients:
2 tubes (8 ounces each) refrigerated crescent roll dough
1 lb thinly sliced deli corned beef
1 can (14.5 ounces) sauerkraut, well-drained
8 slices Swiss cheese
1/2 cup Thousand Island dressing
2 tablespoons butter, melted
1 teaspoon caraway seeds (optional)
Directions:
Preheat the Oven:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper.
Prepare the Bottom Crust:
Unroll one tube of crescent roll dough and press it into the bottom of the prepared baking dish, pinching any seams together to form a solid crust.
Layer the Ingredients:
Layer half of the corned beef slices evenly over the dough.
Spread the drained sauerkraut evenly over the corned beef.
Drizzle the Thousand Island dressing over the sauerkraut layer.
Lay the Swiss cheese slices over the dressing.
Add the remaining corned beef slices on top of the cheese.
Top Crust:
Unroll the second tube of crescent roll dough and place it over the layers, pinching the edges together to seal the top.
Brush with Butter:
Brush the top of the dough with melted butter and sprinkle with caraway seeds (if using) for added flavor.
Bake:
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the dough is fully cooked through.
Cool and Serve:
Allow the Reuben bake to cool for a few minutes before slicing into squares. Serve warm with extra Thousand Island dressing on the side if desired.
Serving Suggestions:
This Reuben Bake is great as a standalone dish or served alongside a simple green salad or roasted vegetables.
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Kcal: Approx. 460 kcal per serving | Servings: 6-8