Prep Time: 10 mins | Cook Time: 25 mins | Additional Time: 5 mins | Total Time: 40 mins | Yield: 4 Servings
I love this Reuben Crescent Bake so much! I always make this on weekends when everyone is around. It will only take you 40 minutes to prepare and bake this. A must-try recipe indeed!
Ingredients:
1 (8 oz) tube refrigerated crescent rolls (such as Pillsbury®)
¾ lb. thin-sliced cooked corned beef
⅓ c thousand island salad dressing
1 beaten Egg white
8 slices Swiss cheese
¾ c Sauerkraut, drained and squeezed dry
Directions:
Prepare the oven and preheat it to 190 degrees C or 375 degrees F.
Apply cooking spray to an 8×8-inch baking dish.
In a mixing bowl, add the thousand island salad dressing and sauerkraut. Stir until well blended.
Roll out the crescent dough, then slice it into two.
Sprinkle flour onto a flat surface, then place one piece of dough on it. Knead and seal the sides. Form it into a 12-inch square.
Place the prepared dough into the prepared baking dish. Repeat the process with the other piece of dough, but form it into a 9-inch square. Set it aside.
Place the baking dish in the preheated oven and bake for about 8 to 10 minutes or until it turns golden brown.
Remove the crust from the oven, then add 4 slices of cheese to the bottom.
Add the corned beef over the cheese slices, followed by the sauerkraut mixture. Spread it evenly.
Add another 4 slices of cheese over the sauerkraut layer.
Place the second dough over the cheese and seal the sides.
Brush beaten egg white over the second dough.
Place it in the oven and bake for about 15 to 20 minutes or until it turns golden brown.
Remove from the oven and allow it to rest for at least 5 minutes at room temperature. Slice into even servings.
Serve and enjoy!
Notes:
Leftover corned beef is perfect for this recipe.
Keep leftovers in the fridge and reheat before serving again.
Nutrition Facts:
658 calories; protein 36.9g; carbohydrates 32.1g; fat 42.1g; cholesterol 114.6mg; sodium 2122.9mg.