A Reuben Crescent Bake is a delightful twist on the classic Reuben sandwich, combining corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing, all baked between layers of flaky crescent roll dough.
Ingredients:
1 (8-ounce) tube refrigerated crescent rolls
¾ cup sauerkraut, drained and squeezed dry
⅓ cup Thousand Island salad dressing
¾ pound thinly sliced cooked corned beef
8 slices Swiss cheese
1 egg white, lightly beaten (optional)
Instructions:
- Preheat Oven: Set your oven to 375°F (190°C).
- Prepare Dough: Unroll the crescent roll dough and divide it into two equal halves. On a floured surface, press the perforations to seal and roll each half into a rectangle.
- Form Bottom Crust: Place one dough rectangle into a greased 9×13-inch baking dish, pressing it to fit and form the bottom crust.
- Layer Fillings:
Lay 4 slices of Swiss cheese over the dough.
Evenly distribute the corned beef slices on top of the cheese.
Mix the drained sauerkraut with the Thousand Island dressing and spread this mixture over the corned beef.
Place the remaining 4 slices of Swiss cheese over the sauerkraut mixture.
- Add Top Crust: Place the second dough rectangle over the fillings, stretching gently to cover. Press the edges to seal.
- Optional: Brush the top with beaten egg white for a glossy finish.
- Bake: Bake in the preheated oven for 12-16 minutes, or until the crust is golden brown.
- Cool and Serve: Allow the bake to cool for about 5 minutes before slicing into squares.
Enjoy your homemade Reuben Crescent Bake!
For More Daily Recipes Click Here: Www.geoconecta.com