Crescent Reuben Bake

Ingredients

• 2 cans refrigerated crescent roll dough
• 1 lb corned beef, thinly sliced or chopped
• 1½–2 cups sauerkraut, well drained
• 1½ cups Swiss cheese, shredded or sliced
• ½ cup Thousand Island dressing
• 1 tablespoon melted butter
• 1 teaspoon caraway seeds (optional, classic Reuben flavor)

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Unroll one can of crescent dough and press it into the bottom of the dish, sealing seams.
3. Layer corned beef evenly over the dough.
4. Spread sauerkraut on top, then drizzle with Thousand Island dressing.
5. Add Swiss cheese in an even layer.
6. Unroll the second can of crescent dough and place it over the top, pinching seams to seal.
7. Brush with melted butter and sprinkle with caraway seeds if using.
8. Bake uncovered for 30–35 minutes, until golden brown and bubbly.
9. Let rest 5–10 minutes before slicing.

Serving Tips

• Serve with extra Thousand Island on the side
• Great with a simple green salad or pickles
• Leftovers reheat beautifully in the oven or air fryer