Reuben Crescent Bake (Print-Friendly Version)
Reuben sandwich flavors baked in flaky crescent dough for a fast, cheesy comfort dish everyone loves.
# What You Need:
→ Main Ingredients
01 -
1 can (8 oz) refrigerated crescent rolls
02 -
1/2 lb thinly sliced corned beef
03 -
1 cup sauerkraut, well drained
04 -
1 cup Swiss cheese, shredded
05 -
1/4 cup Thousand Island dressing
# How to Make It:
01 -
Preheat oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish. Unroll crescent dough and press evenly into the bottom and slightly up the sides of the dish, sealing any gaps.
02 -
Arrange sliced corned beef over the dough in a slightly overlapping pattern. Evenly spread the drained sauerkraut over the beef, followed by the shredded Swiss cheese. Drizzle Thousand Island dressing across the top.
03 -
Bake in the preheated oven for 22 to 25 minutes or until the dough is golden brown and the cheese is bubbly. Let rest for 5 minutes before slicing and serving.
# Important Notes:
01 -
For best results, drain sauerkraut thoroughly using paper towels to prevent sogginess.
02 -
Cold crescent dough is easier to handle; refrigerate briefly if it becomes too soft.
03 -
Add a layer of shredded cheese beneath the corned beef for extra meltiness.
04 -
Mix part of the Thousand Island dressing with the sauerkraut to distribute flavor evenly.
05 -
Reheat leftovers in a 350°F oven for 8–10 minutes to preserve crust crispiness.