Description
This Reuben Bake recipe is a comforting and delicious twist on the classic Reuben sandwich, featuring layers of Swiss cheese, deli corned beef, sauerkraut mixed with Thousand Island dressing, all encased in a flaky crescent roll crust. Perfect for a hearty meal that’s easy to prepare and sure to please a crowd.
Ingredients
Scale
For the crust:
- 2 tubes refrigerated crescent rolls (8 oz each)
- 1 egg white, lightly beaten
- 1 teaspoon caraway seeds
For the filling:
- 8 oz sliced Swiss cheese
- 8 oz sliced deli corned beef
- 1 cup sauerkraut, rinsed and well-drained
- 1/2 cup Thousand Island dressing
Instructions
- Preheat and prepare dish: Preheat oven to 375°F (190°C) and grease a 13×9-inch baking dish thoroughly to prevent sticking.
- Roll out first crust: On a lightly floured surface, unroll one tube of crescent rolls and press into a rectangle, sealing all seams to prevent gaps.
- Form base crust: Press the dough into the bottom and slightly up the sides of the prepared baking dish, creating a crust base for the filling.
- Partially bake crust: Bake the crust for 8–10 minutes until it is lightly golden and set, ensuring it holds the filling without becoming soggy.
- Prepare filling: In a bowl, thoroughly mix the well-drained sauerkraut with the Thousand Island dressing to combine flavors and moisture evenly.
- Add filling layers: On the baked crust, layer half of the Swiss cheese, then all the corned beef, spread the sauerkraut mixture evenly, and top with the remaining Swiss cheese slices.
- Prepare top crust: Unroll the second tube of crescent rolls, seal the seams similarly, and carefully place it over the filling to enclose the bake.
- Finish crust and season: Brush the top crust with the beaten egg white for a glossy finish and sprinkle with caraway seeds for added flavor and texture.
- Bake until golden: Bake the assembled Reuben Bake for an additional 12–16 minutes, or until the top crust turns golden brown and the filling is heated through.
- Cool and serve: Allow the bake to cool slightly for easier slicing and to let the flavors settle before serving warm.
Notes
- Rinsing and draining the sauerkraut well is essential to prevent excess moisture from making the crust soggy.
- You can substitute Thousand Island dressing with Russian dressing for a different flavor profile.
- If crescent rolls are not available, puff pastry can be used as an alternative crust.
- For extra crispness, bake the bottom crust a little longer before adding the filling.
- Leftovers can be reheated in an oven to retain crispiness rather than a microwave.
