Reuben Crescent Bake
A quick, crowd-pleasing twist on the classic Reuben sandwich: layers of corned beef, Swiss cheese and sauerkraut wrapped in buttery crescent dough and baked until golden. Serve with extra Thousand Island dressing for dipping.
Ingredients
Main Ingredients
- 1 package crescent roll dough 8-ounce package (usually 8 pieces)
- 12 ounce corned beef thinly sliced or chopped
- 8 slice Swiss cheese can use provolone if preferred
- 1 cup sauerkraut drained and squeezed dry
- 0.5 cup Thousand Island dressing plus extra for serving
- 2 tablespoon butter melted, for brushing
- 1 teaspoon poppy seeds
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Unroll the crescent roll dough and separate into individual triangles. On a clean surface, arrange four triangles slightly overlapping to form a rectangle for each bake portion if you want larger rolls, or use one triangle per roll for smaller bites.
- Spread about 1 tablespoon of Thousand Island dressing over each dough triangle (or rectangle).
- Top the dressing with a layer of corned beef (about 2 ounces per roll), a slice of Swiss cheese, and a spoonful of drained sauerkraut. Be careful not to overfill.
- Roll up each triangle starting at the wide end and tuck the ends underneath. Place seam-side down on the prepared baking sheet.
- Brush the tops with melted butter and sprinkle with poppy seeds.
- Bake in the preheated oven for 18–20 minutes, or until the crescent dough is golden brown and cooked through.
- Remove from the oven and let cool for 5 minutes. Serve warm with extra Thousand Island dressing for dipping.
Notes
These can be assembled ahead of time and refrigerated until ready to bake. For a crispier bottom, bake on a preheated baking sheet.
Tried this recipe?Let us know how it was!