Reuben Crescent Bake (Print Version)
Flaky crescent dough with corned beef, tangy sauerkraut, Swiss cheese, and creamy dressing baked to golden perfection.
# What You'll Need:
→ Dough
01 -
1 can refrigerated crescent rolls (8 oz)
→ Meat
02 -
227 g thinly sliced corned beef (deli-style, thickness #2)
→ Vegetables
03 -
1 cup sauerkraut, well drained (approximately 150 g)
→ Cheese
04 -
1 cup shredded Swiss cheese (about 113 g)
→ Condiments
05 -
60 ml Thousand Island dressing
# Steps to Follow:
01 -
Preheat oven to 375°F (190°C). Lightly grease an 8 x 8 inch (20 x 20 cm) baking dish with cooking spray.
02 -
Unroll crescent dough and press firmly into the prepared baking dish, covering the bottom and extending slightly up the sides. Pinch seams to seal gaps, reserving small dough pieces for patches if needed.
03 -
Arrange corned beef in an overlapping pattern over the dough. Evenly spread drained sauerkraut over the beef. Sprinkle shredded Swiss cheese generously atop. Drizzle Thousand Island dressing in zigzag lines over all, smoothing gently if desired.
04 -
Place the dish in the oven and bake for 22 to 25 minutes until the crust is golden brown and cheese is bubbling.
05 -
Allow to rest for 5 minutes to firm the cheese before slicing and serving.
# Additional Notes:
01 -
Fully draining sauerkraut prevents soggy crust; brushing dough with melted butter before baking enhances flakiness and color.
02 -
Cold crescent dough improves handling and texture. Leftovers store well refrigerated up to 3 days; reheat in oven for best crispness.