🥨 Reuben Crescent Bake
A fun twist on the classic Reuben sandwich! Flaky crescent roll crust piled high with corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing—baked until golden and bubbly. Perfect for St. Patrick’s Day or an easy weeknight dinner!
🍽️ Ingredients
For the Base:
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2 tubes (8 oz each) refrigerated crescent roll dough
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1 tbsp Dijon mustard (optional, for extra tang)
For the Filling:
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1 lb thinly sliced corned beef (or pastrami)
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1 cup sauerkraut, drained and squeezed dry
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1½ cups shredded Swiss cheese
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½ cup Thousand Island dressing
For Topping:
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1 tbsp caraway seeds (optional, for authentic Reuben flavor)
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1 tbsp melted butter
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Extra Thousand Island for dipping
👩🍳 Instructions
1️⃣ Prep the Crust
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Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
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Unroll crescent dough and press into the bottom and up the sides of the dish to form a crust. Seal seams.
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Brush with Dijon mustard (if using).
2️⃣ Layer the Fillings
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Spread ½ the corned beef over the crust.
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Top with sauerkraut, then ½ the Swiss cheese.
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Drizzle with Thousand Island dressing.
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Add remaining corned beef and cheese.
3️⃣ Bake & Serve
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Brush exposed crust edges with melted butter and sprinkle with caraway seeds.
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Bake 20-25 mins until golden brown and cheese is bubbly.
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Let cool 5 mins, then slice and serve with extra dressing for dipping!
💡 Pro Tips
✔ Extra crispy crust? Par-bake the crescent dough for 5 mins before adding fillings.
✔ Shortcut: Use pre-packaged Reuben sandwich meat from the deli.
✔ Make it lighter: Swap Swiss for low-fat cheese and use light dressing.
🌟 Why You’ll Love It
✅ All the Reuben flavors you crave in easy casserole form!
✅ Kid-friendly—less messy than sandwiches.
✅ Great for potlucks—serves a crowd.
Pair with: A cold beer and pickle spears! 🍺
Want a vegetarian version? Substitute thinly sliced roasted portobello mushrooms for the corned beef! 🍄