Best Reuben Crescent Bake Recipes

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REUBEN CRESCENT BAKE



Reuben Crescent Bake image

Corned beef, Swiss cheese, kraut and thousand island dressing baked between crescent rolls. Easy and tasty. Kids will love these.

Provided by Patti Barrett

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes

Time 40m

Yield 4

Number Of Ingredients 6

¾ cup sauerkraut, drained and squeezed dry
⅓ cup thousand island salad dressing
1 (8 ounce) tube refrigerated crescent rolls (such as Pillsbury®)
¾ pound thin-sliced cooked corned beef
8 slices Swiss cheese
1 beaten egg white

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
  • Mix together the sauerkraut and thousand island salad dressing in a bowl until well combined. Unroll the crescent roll dough, and cut dough in half; place one half of the dough onto a floured work surface, and pinch the perforations of the dough closed to make 1 sheet. Roll the dough sheet out to about 12 inches square, and fit the dough into the prepared baking sheet. Pinch perforations closed on 2nd half of dough; roll out to about 9 inches square, and set aside.
  • Prebake the dough crust in the baking dish in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven, and place 4 slices of cheese into the bottom of the crust; top cheese slices with the corned beef, and spread with the sauerkraut mixture. Lay 4 remaining slices of Swiss cheese on top of the sauerkraut mixture. Lay the 2nd sheet of crescent roll dough onto the filled baking sheet, and press the top crust down onto the edges of the dish to seal. Brush with beaten egg white.
  • Bake in the oven until the cheese is melted and the crust is golden brown, 15 to 20 minutes; let stand about 5 minutes before slicing.

Nutrition Facts : Calories 657.6 calories, Carbohydrate 32.1 g, Cholesterol 114.6 mg, Fat 42.1 g, Fiber 0.7 g, Protein 36.9 g, SaturatedFat 16.9 g, Sodium 2122.9 mg, Sugar 9.5 g

REUBEN CRESCENT BAKE



Reuben Crescent Bake image

This may not be a true Reuben, but the taste is still fantastic and it's easy to make. I like to serve this bake with homemade soup. -Kathy Kittell, Lenexa, Kansas

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 7

2 tubes (8 ounces each) refrigerated crescent rolls, divided
1 pound sliced Swiss cheese, divided
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 large egg white, lightly beaten
3 teaspoons caraway seeds

Steps:

  • Preheat oven to 375°. Unroll 1 tube of crescent dough into 1 long rectangle; seal seams and perforations. Press onto the bottom of a greased 13x9-in. baking dish. Bake until golden brown, 8-10 minutes., Layer with half the cheese and all the corned beef. Combine sauerkraut and salad dressing; spread over beef. Top with remaining cheese., On a lightly floured surface, press or roll second tube of crescent dough into a 13x9-in. rectangle, sealing seams and perforations. Place over cheese. Brush with egg white; sprinkle with caraway seeds., Bake until casserole is heated through and crust is golden brown, 12-16 minutes. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 610 calories, Fat 39g fat (18g saturated fat), Cholesterol 108mg cholesterol, Sodium 1905mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 2g fiber), Protein 31g protein.

REUBEN CRESCENT BAKE



Reuben Crescent Bake image

Pinched from Taste of Home.

Provided by Susan Edmonds

Categories     Meat Appetizers

Time 55m

Number Of Ingredients 7

2 tube(s) (8 ounces each) refrigerated crescent rolls
1 lb sliced swiss cheese
1 1/4 lb sliced deli corned beef
1 can(s) 14 oz sauerkraut, rinsed and well-drained
2/3 c 1000 island dressing
1 egg white, lightly beaten
3 tsp caraway seeds

Steps:

  • 1. Unroll one tube of crescent dough into one long rectangle; seal seams and perforations. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 375° for 8-10 minutes or until golden brown.
  • 2. Layer with half of the cheese and all of the corned beef. Combine sauerkraut and salad dressing; spread over beef. Top with remaining cheese.
  • 3. On a lightly floured surface, press or roll second tube of crescent dough into a 13-in. x 9-in. rectangle, sealing seams and perforations. Place over cheese. Brush with egg white; sprinkle with caraway seeds. Bake for 12-16 minutes or until heated through and crust is golden brown. Let stand for 5 minutes before cutting

REUBEN CRESCENT BAKE



Reuben Crescent Bake image

This is a great dish to bring to any potluck or serve for a hearty dinner. I first had this at a potluck about 5 years ago. I believe my friend said it was from Taste of Home

Provided by mary Armstrong

Categories     Dressings

Time 45m

Number Of Ingredients 7

2 pkg (8 ounces each) refrigerated crescent rolls
1 lb sliced swiss cheese
1 1/4 lb sliced deli corned beef
1 can(s) (14 oz.) sauerkraut, rinsed and well drained
2/3 c thousand island dressing
1 egg white, beaten
3 tsp caraway seeds

Steps:

  • 1. Unroll one tube of crescent dough into one long rectangle; seal seams and perforations. Press onto the bottom of a greased 9x13 baking dish. Bake at 375 degrees for 8-10 minutes or until golden brown.
  • 2. Layer with half of the cheese and all of the corned beef. Combine sauerkraut and salad dressing; spread over beef. Top with remaining cheese.
  • 3. On a lightly floured surface, press or roll second tube of crescent dough into a 9x13 rectangle, sealing seams and perforations. Place over cheese.
  • 4. Brush with egg white, sprinkle with caraway seeds.
  • 5. Bake for 12-16 minutes or until heated through and crust is golden brown. Let stand for 5 minutes before cutting.

REUBEN CRESCENT BAKE



REUBEN CRESCENT BAKE image

Categories     Bake     Quick & Easy     Casserole/Gratin     Ham

Yield 8

Number Of Ingredients 7

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

Steps:

  • Unroll one tube of crescent dough into one long rectangle; seal seams and perforations. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 375° for 8-10 minutes or until golden brown. Layer with half of the cheese and all of the corned beef. Combine sauerkraut and salad dressing; spread over beef. Top with remaining cheese. On a lightly floured surface, press or roll second tube of crescent dough into a 13-in. x 9-in. rectangle, sealing seams and perforations. Place over cheese. Brush with egg white; sprinkle with caraway seeds. Bake for 12-16 minutes or until heated through and crust is golden brown. Let stand for 5 minutes before cutting.

REUBEN CRESCENT BAKE



Reuben Crescent Bake image

Yum!

Provided by Cassie * @1lovetocook1x

Categories     Other Main Dishes

Number Of Ingredients 12

2 - tubes (8 ounces each) refrigerated crescent rolls
1 pound(s) sliced swiss cheese, divided
1 1/4 pound(s) sliced deli corned beef or leftover corned beef
1 can(s) (14 ounces) sauerkraut, rinsed and well drained
1 - egg white, lightly beaten
3 teaspoon(s) caraway seeds
DRESSING
1/2 cup(s) mayonnaise
1 tablespoon(s) sweet pickle relish
1 tablespoon(s) chili sauce
1/2 teaspoon(s) lemon juice
1/8 teaspoon(s) pepper

Steps:

  • For dressing: In a small bowl, combine the five ingredients. Set aside.
  • Unroll one tube of crescent dough into one long rectangle; seal seams and perforations. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 375° for 8-10 minutes or until golden brown.
  • Layer with half of the cheese and all of the corned beef. Combine sauerkraut and dressing; spread over beef. Top with remaining cheese.
  • On a lightly floured surface, press or roll second tube of crescent dough into a 13-in. x 9-in. rectangle, sealing seams and perforations. Place over cheese. Brush with egg white; sprinkle with caraway seeds.
  • Bake for 12-16 minutes or until heated through and crust is golden brown. Let stand for 5 minutes before cutting.

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