Here’s a Reuben Crescent Bake recipe with clear headings and step-by-step instructions. This is an easy, baked version of the classic Reuben sandwich using crescent roll dough.
Reuben Crescent Bake
Ingredients (Serves 4–6)
For the Filling
- 8 oz corned beef, thinly sliced or chopped
- 4 oz Swiss cheese, shredded or sliced
- 1/2 cup sauerkraut, drained and chopped
- 1/4 cup Thousand Island dressing (plus extra for serving)
For the Dough
- 1 (8 oz) can refrigerated crescent roll dough (or crescent sheet if preferred)
Optional Garnish
- Chopped fresh parsley
Instructions
1. Preheat Oven
- Preheat your oven to 375°F (190°C).
- Grease a 9×9-inch baking dish or similar-sized casserole dish.
2. Prepare the Dough
- Unroll the crescent dough and press it into the bottom of the prepared baking dish, sealing seams to create a flat base.
3. Assemble the Filling
- Spread the corned beef evenly over the dough.
- Sprinkle Swiss cheese on top of the meat.
- Spread sauerkraut over the cheese.
- Drizzle Thousand Island dressing evenly over the top.
4. Bake
- Bake in the preheated oven for 20–25 minutes, or until the crescent dough is golden brown and cooked through.
5. Serve
- Let the bake cool for 5 minutes before slicing.
- Optional: garnish with chopped parsley and serve with extra Thousand Island dressing on the side.
Tips
- For a crispier top, you can broil for 1–2 minutes at the end, watching carefully to prevent burning.
- Add a layer of caraway seeds on top of the cheese for extra flavor.
- This bake is versatile; you can also use pastry dough instead of crescent dough for a slightly richer crust.
I can also provide:
- Mini Reuben Crescent Bake Muffins
- Low-carb version using keto dough
- Make-ahead freezer-friendly version
Do you want me to provide one of these variations?
