Reuben Bake with Layers
This easy Reuben Bake Recipe has all the classic flavors of a Reuben sandwich in a warm, flaky crust. Perfect for any occasion!
Equipment
- Baking Dish
- Brush for egg wash
Ingredients
Crust
- 2 (8-ounce) cans refrigerated crescent roll dough
Filling
- 1 lb sliced corned beef
- 1 (14-ounce) can sauerkraut drained and patted dry
- 2 cups shredded Swiss cheese or slices
- 1/2 cup Thousand Island dressing
Topping
- 1 egg beaten, for egg wash
- 1 teaspoon caraway seeds optional
- 1 tablespoon melted butter
Instructions
- Preheat the oven to 375°F (190°C).
- Unroll one can of crescent roll dough and press it into the bottom of a greased baking dish to form the crust.
- Layer the sliced corned beef evenly over the dough.
- Spread the sauerkraut over the corned beef.
- Sprinkle the Swiss cheese on top of the sauerkraut.
- Drizzle the Thousand Island dressing over the cheese.
- Unroll the second can of crescent roll dough and place it over the filling, sealing the edges.
- Brush the top with the beaten egg and sprinkle with caraway seeds if desired.
- Bake for 25 to 30 minutes or until golden brown.
- Let cool slightly before slicing and serving.
Notes
For best results, make sure to drain the sauerkraut well to avoid a soggy crust. You can also substitute Thousand Island dressing with Russian dressing for a different flavor.