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Reuben Crescent Bake

Reuben Crescent Bake is a warm, hearty casserole that transforms the classic deli sandwich into an easy-to-make meal.
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Ingredients Equipment Method

Ingredients
  

  • - 2 cans 8 oz each refrigerated crescent roll dough
  • - 1 pound sliced corned beef chopped
  • - 2 cups sauerkraut drained and squeezed dry
  • - 2 cups shredded Swiss cheese
  • - 1/2 cup Thousand Island dressing
  • - 2 tablespoons Dijon mustard
  • - 1 egg beaten (for egg wash, optional)

Equipment

  • - 9x13-inch baking dish
  • Mixing bowls
  • Spatula
  • Whisk
  • - Pastry brush (optional)

Method
 

  1. #### 1. Preheat the oven:
  2. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish or line it with parchment paper.
  3. #### 2. Prepare the bottom layer:
  4. Unroll one can of crescent roll dough and press it evenly into the bottom of the prepared baking dish, pinching the seams together to create a solid layer.
  5. #### 3. Layer the filling:
  6. Spread the Thousand Island dressing over the crescent dough. Layer the corned beef evenly, followed by the sauerkraut. Drizzle with Dijon mustard and sprinkle the shredded Swiss cheese on top.
  7. #### 4. Add the top layer:
  8. Unroll the second can of crescent roll dough and lay it over the filling, pinching the seams together. If desired, brush the top with the beaten egg for a golden crust.
  9. #### 5. Bake:
  10. Bake in the preheated oven for 25–30 minutes, or until the crescent dough is golden brown and cooked through.
  11. #### 6. Cool and serve:
  12. Let the bake cool for 5 minutes before slicing into squares. Serve warm.