Ingredients
2 cans (8 oz each) refrigerated crescent rolls
1 lb thinly sliced corned beef
8 slices Swiss cheese
1 cup sauerkraut, thoroughly drained
1/2 cup Russian or Thousand Island dressing
1 tablespoon melted butter
1 teaspoon caraway seeds
Instructions
Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
Step 2: Unroll one can of crescent dough and press it into the bottom of the prepared dish, pinching the seams together to form a solid sheet.
Step 3: Bake the bottom crust for 5-7 minutes until it is just beginning to set but not yet browned.
Step 4: Spread the dressing evenly over the par-baked crust.
Step 5: Layer the corned beef slices over the dressing, followed by the Swiss cheese slices.
Step 6: Spread the well-drained sauerkraut evenly over the cheese layer.
Step 7: Unroll the second can of crescent dough and place it over the sauerkraut. Pinch the seams and the edges of the top and bottom crusts together to seal.
Step 8: Brush the top crust with melted butter and sprinkle with caraway seeds.
Step 9: Bake for 15-20 minutes or until the top is golden brown and the cheese is melted.
Step 10: Let the bake rest for 5 minutes before slicing and serving warm.
Notes
Make sure to squeeze the sauerkraut as dry as possible to prevent a soggy crust. You can also substitute pastrami for the corned beef for a smokier flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 Slice
- Calories: 420 kcal
- Sugar: 6g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg
Keywords: Reuben Crescent Bake, Corned Beef Recipe, Easy Casserole, Crescent Roll Dinner, St. Patrick's Day Food
