Reuben Crescent Bake

Reuben Crescent Bake
It really doesn't get much easier than this. No chopping, sauteing, or boiling. Essentially, I made a great big, delicious sandwich in a casserole dish.
Reuben Crescent Bake
  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1 pound sliced Swiss cheese
  • 1-1/4 pounds sliced deli corned beef
  • 1 can (14 ounces) sauerkraut, rinsed and well drained
  • 2/3 cup Thousand Island salad dressing
  • 1 egg white, lightly beaten
  • 3 teaspoons caraway seeds
  1. Unroll one tube of crescent dough into one long rectangle; seal seams and
  2. perforations. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake
  3. at 375° for 8-10 minutes or until golden brown. Layer with half of the
  4. cheese and all of the corned beef. Combine sauerkraut and salad dressing; spread
  5. over beef. Top with remaining cheese. On a lightly floured surface, press or
  6. roll second tube of crescent dough into a 13-in. x 9-in. rectangle, sealing seams
  7. and perforations. Place over cheese. Brush with egg white; sprinkle with caraway
  8. seeds. Bake for 12-16 minutes or until heated through and crust is golden
  9. brown. Let stand for 5 minutes before cutting. 
  10. Yield: 8 servings.

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