Here’s a tasty Reuben Crescent Bake (a quick casserole-style version of a Reuben sandwich using crescent dough).
🥪 Reuben Crescent Bake Recipe
🧾 Ingredients
- 2 cans refrigerated crescent roll dough
- 300–400 g sliced corned beef (or pastrami)
- 200 g Swiss cheese (sliced or shredded)
- 1 cup sauerkraut, drained and squeezed dry
- ½ cup Russian or Thousand Island dressing
- 1 tbsp Dijon mustard (optional, for extra tang)
- 1 egg (for egg wash, optional)
- Sesame seeds (optional topping)
👨🍳 Instructions
1. Prep the base
- Preheat oven to 180°C (350°F).
- Lightly grease a baking dish (around 9×13 inch).
2. First crescent layer
- Unroll one can of crescent dough.
- Press it into the bottom of the dish, sealing seams.
3. Layer fillings
Spread in this order:
- Russian/Thousand Island dressing (half)
- Corned beef slices
- Sauerkraut (well-drained)
- Swiss cheese
- Optional: a light drizzle of Dijon mustard
- Remaining dressing on top of cheese
4. Top layer
- Unroll second crescent dough and place over filling.
- Pinch edges to seal.
5. Finish
- Brush top with beaten egg (optional for shine).
- Sprinkle sesame seeds if desired.
6. Bake
- Bake for 25–35 minutes, until golden brown and fully cooked.
7. Rest & serve
- Let it rest 10 minutes before slicing so it holds together.
🔥 Tips
- Drain sauerkraut very well or it will make the bake soggy.
- You can swap corned beef with turkey for a lighter version.
- Add extra cheese if you want it extra gooey.
If you want, I can also give you a mini individual crescent roll version or a slow-cooker Reuben casserole.
