Homemade Reuben Bake with Crescent Rolls
Make this easy Reuben Bake using store-bought crescent roll dough for a comforting, shareable meal inspired by the classic deli sandwich.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
- 1 (8 ounce) can refrigerated crescent roll dough
- 1 pound sliced corned beef, chopped
- 1 cup drained sauerkraut
- 1 cup shredded Swiss cheese
- 1/2 cup Thousand Island dressing
- 1 tablespoon melted butter
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- Unroll the crescent roll dough and press the triangles into the bottom of the prepared baking dish, sealing the seams to form a crust.
- In a medium bowl, combine the chopped corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing. Mix gently until everything is evenly coated.
- Spread the corned beef mixture evenly over the crescent roll crust in the baking dish.
- Bake for 20 to 25 minutes, or until the filling is hot and the crescent edges are golden brown.
- Brush the top lightly with melted butter during the last five minutes of baking for extra color.
- Let the bake cool for 5 minutes before slicing and serving.
Notes
- You can use deli-sliced pastrami instead of corned beef for a different flavor profile.
- Drain the sauerkraut very well to prevent the bake from becoming watery. Press it between paper towels if needed.
- This recipe works well as a game day dip when cut into small squares.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 5
- Sodium: 980
- Fat: 24
- Saturated Fat: 11
- Unsaturated Fat: 13
- Trans Fat: 0.5
- Carbohydrates: 22
- Fiber: 1
- Protein: 28
- Cholesterol: 85