Reuben Crescent Bake

Ingredients

• 2 tubes (8 oz each) refrigerated crescent roll dough

• 1 lb thinly sliced corned beef, chopped

• 1 cup sauerkraut, drained and squeezed dry

• 2 cups shredded Swiss cheese

• ½ cup Thousand Island dressing (plus extra for serving)

• 1 tsp caraway seeds (optional, but highly recommended)

• 1 egg, beaten (for brushing the top)

• ½ tsp black pepper

• Nonstick spray

Instructions

1. Prep

• Preheat oven to 375°F (190°C).

• Lightly spray a 9×13 baking pan.

2. Bottom crescent layer

• Unroll one tube of crescent dough.

• Press into the bottom of the pan, sealing seams.

3. Layer the fillings

Spread in order:

1. Corned beef

2. Sauerkraut (make sure it’s well-drained!)

3. Thousand Island dressing (drizzle evenly)

4. Swiss cheese

5. Sprinkle with black pepper and caraway seeds if using.

4. Top crescent layer

• Unroll the second tube of crescent dough.

• Lay over the top, sealing seams as best as possible.

• Brush with beaten egg for shine and golden color.

5. Bake

• Bake 20–25 minutes, until deep golden brown.

• Let rest 5–10 minutes before slicing (super important—it sets the layers).