This Reuben Crescent Bake brings all the bold flavors of a classic Reuben sandwich—corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing—into a delicious baked dish that’s golden, gooey, and totally irresistible. Made with store-bought crescent roll dough for ease, it’s a showstopping appetizer or main dish that’s perfect for game day, holidays, or anytime you want something hearty and flavorful.
A savory, cheesy, meaty masterpiece in one pan!
Why You’ll Love This Recipe:
Cheesy Layers: Swiss cheese melts into every bite for creamy richness.
Corned Beef Magic: Packed with smoky, salty flavor everyone craves.
Crescent Crust Perfection: Flaky, buttery dough bakes up light and crisp.
Sauerkraut Surprise: Adds tangy depth without weighing it down.
Easy Assembly: Just layer, bake, and slice—no rolling or folding needed.
Ingredients (Serves 8–10):
For Layering:
- 2 cans crescent roll dough (about 8 oz each)
- 1 lb corned beef , sliced or shredded (your texture preference)
- 8 slices Swiss cheese (or 2 cups shredded Swiss cheese)
- 1½ cups sauerkraut , drained well (to prevent soggy crust)
- ½ cup Thousand Island dressing (or homemade version)
For Finishing Touches:
- 1 large egg , beaten (for egg wash)
- 1 tsp caraway seeds (optional, for rye-like flavor)
Other:
- Cooking spray or butter (for greasing baking dish)
Instructions:
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C) .
Lightly grease a 9×13-inch baking dish with cooking spray or melted butter.
Step 2: Build the Base
Unroll one can of crescent roll dough and gently press it into the bottom of the prepared baking dish.
Seam side down, press lightly to smooth out any creases and create an even base.
Step 3: Layer Cheese and Corned Beef
Lay 4 slices of Swiss cheese evenly over the dough layer.
Top with corned beef , spreading it out in an even layer.
Step 4: Add Sauerkraut and Dressing
Sprinkle drained sauerkraut over the corned beef.
Drizzle Thousand Island dressing evenly over the top—this helps bind the layers and adds rich flavor.
Step 5: Finish with Cheese and Top Dough
Place the remaining 4 slices of Swiss cheese on top of the dressing layer.
Unroll the second can of crescent dough and place it gently over the top.
Press the edges firmly together to seal the layers inside.
Trim and tuck any excess dough into the sides.
Step 6: Brush and Sprinkle
Brush the top of the dough with beaten egg for a glossy, golden finish.
Sprinkle with caraway seeds if desired, for that authentic Reuben aroma and taste.
Step 7: Bake Until Golden
Bake uncovered for 25–30 minutes , or until the dough is puffed, golden brown, and crispy around the edges.
Let cool slightly before slicing into squares or bars.
Step 8: Cool and Serve
Allow the casserole to rest for 5 minutes —this makes slicing cleaner and easier.
Serve warm as a handheld appetizer, party snack, or main course.
Pair with mustard, extra dressing, or enjoy as-is—it’s always a crowd favorite.
Tips for Success:
Drain Sauerkraut Well: Helps keep the dough from getting soggy.
Use Sharp Knife: For clean cuts through the flaky crust.
Make Ahead Option: Assemble and refrigerate overnight—just add 5 minutes to baking time if cold.
Egg Wash Substitute: Milk or cream can be used for brushing the top if you prefer a lighter finish.
Mini Version: Use small muffin tins for bite-sized Reuben bites—great for parties!
Serving Suggestions:
- Serve with a dollop of extra Thousand Island dressing on the side.
- Pair with potato salad or pickles for a full deli-style meal.
- Perfect for St. Patrick’s Day, game day, or casual dinners.
Nutritional Information (per serving, approx. 8 servings):
(Without side dips)
- Calories: ~350 kcal
- Protein: ~12g
- Carbohydrates: ~25g
- Fat: ~20g
- Fiber: ~1g
- Sugar: ~3g
This Reuben Crescent Bake takes everything you love about the classic sandwich and wraps it up in a buttery, flaky crust that bakes to golden perfection. Whether you’re feeding a hungry family or looking for a fun appetizer—it’s guaranteed to impress.
So go ahead and try this twist—you won’t regret one single cheesy, meaty bite!
