Reuben Bake Recipe
You can’t even imagine how fast they’d devour this Reuben bake! Your guests will ask you to make it again as soon as they finish with this one. Our Reuben bake is a great recipe and much easier than making individual sandwiches.
Print
Save
Servings: 6
Ingredients
- 2 packages refrigerated crescent rolls dough
- 250-300g Swiss cheese, sliced
- 400 g deli corned beef, sliced
- 1 can sauerkraut, rinsed and well-drained
- 2/3 cup Thousand Island salad dressing
- 1 egg white, lightly beaten
- 2 tsp caraway seeds
- 2 tsp oil (for greasing)
Instructions
- Preheat the oven to 375 F. On a lightly floured surface unroll one package of crescent rolls dough and line it onto the bottom of a greased baking dish. Bake for 10 minutes or until golden.
- Arrange half of the cheese slices on top and layer with corned beef.
- In a medium bowl combine sauerkraut with Thousand Island salad dressing. Spread this mixture over the beef layer and top with the remaining cheese slices.
- Roll the second tube of the dough on a lightly floured surface. Try to roll and shape it into the size of your baking dish, and seal all seams. Place on top of the cheese layer. Brush with lightly beaten egg white and sprinkle with caraway seeds.
- Bake for 12-15 minutes or until golden and crispy on top. Let sit for 5 minutes before cutting. Divide between serving plates and enjoy!
Notes
- If you don’t have crescent rolls dough, you can use puff pastry for this Reuben bake recipe. In this case, you don’t need to seal all seams and perforations, just roll the dough into your baking dish size rectangle. Make some slots with a knife or a fork all over the dough, it helps the air to come out.
- If you love the taste of caraway seeds, you may sprinkle some more of them over the sauerkraut layer.
- Thousand Island dressing may not be your favorite. In this case, I can recommend using mild horseradish dressing instead. It tastes really good.