Baking corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing between crescent rolls is a simple and delicious option. This is sure to be a hit with the young ones!
Anyone who likes Reuben sandwiches will absolutely like this Reuben bake. These creative sandwiches are perfect for snacking or a quick meal before a party. It’s quite simple to whip up, and it tastes fantastic.
There’s little doubt that it would be well received by your loved ones. One can only think how soon this Reuben bake would disappear. Your guests will want for more of this dish as soon as they finish it.
I usually use leftover corned beef while making a Reuben bake. Don’t worry if you don’t have any leftover corned meat; delis usually sell sliced corned beef and pastrami.
You may also make it ahead of time, store it in the fridge, and reheat it when you’re ready to serve.
A Brief Overview of the Reuben’s Past
The Reuben sandwich was created in the early 20th century, but it has become a staple of American cuisine. Arnold Reuben, proprietor of New York City’s Reuben’s Delicatessen, is often credited as the dish’s purported creator. Traditionally, the sandwich would have rye bread, corned meat, Swiss cheese, sauerkraut, and Russian dressing.
The Reuben sandwich shot to fame and has since become a standard menu item at many American delis and eateries. The Reuben Crescent Bake is only one of the numerous modern takes on the classic sandwich.
How to Prepare a Reuben Crescent Bake: Ingredients and Method
You’ll need these items in order to prepare this scrumptious meal:
3/4 cup of sauerkraut, drained and pressed dry
1/3 a cup of thousand-island dressing
1 tube of chilled crescent rolls (8 ounces, brand name: Pillsbury®).
3/4 pound of cooked corned beef, sliced thin
Count: 8; Swiss Cheese: 8 Slices
1-ounce egg white, beaten
Instructions:
Then, have an 8-by-8-inch baking dish ready and greased before preheating the oven to 375 degrees.
Second, in a bowl, thoroughly combine the sauerkraut and thousand island salad dressing. Divide the crescent roll dough in half lengthwise once it has been unrolled, then unroll one half onto a floured surface and pinch the perforations closed to form a single sheet.
Then, with floured hands, roll out the dough into a 12-by-12-inch square and press into the bottom of the greased baking sheet. Close the perforations in the remaining dough with your fingers, roll it out to a square of about 9 inches, and set it aside.
Fourth, prebake the dough crust for 8-10 minutes in the preheated oven, until it is just beginning to brown.
After removing the crust from the oven, step 5 calls for you to lay down four pieces of cheese before adding the corned beef and sauerkraut combination on top. On top of the sauerkraut mixture, arrange the remaining four Swiss cheese pieces.
After filling the baking sheet, place the second crescent roll dough sheet on top and press down to seal the sides. Use beaten egg white to brush on.
Bake for 15 to 20 minutes, until the crust is golden and the cheese is melted; let alone for 5 minutes before slicing.