An Easy Crescent Reuben Bake the Whole Family Will Love

This Easy Crescent Reuben Bake is a clever, crowd-pleasing twist on the classic deli sandwich. By using crescent dough as the “crust,” you get a buttery, flaky exterior that perfectly contains the salty corned beef and tangy sauerkraut. It’s essentially a giant, sliceable Reuben pie that’s much easier to serve to a group than making individual grilled sandwiches.

Easy Crescent Reuben Bake

Ingredients

How To Make Easy Crescent Reuben Bake:

Step 1: Prep and Prime: Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish. Unroll both cans of crescent dough and separate them into rectangles, firmly pressing the perforated seams together to create solid sheets of dough.

Step 2: The Bottom Crust: Lay half of the dough rectangles across the bottom of the prepared dish. Slightly overlap the edges and press them down to form a seamless bottom crust.

Step 3: Layer the Deli Flavors: Spread the corned beef evenly over the dough. Layer the well-drained sauerkraut over the meat, followed by a generous layer of the shredded Swiss cheese.

Tip: Make sure to squeeze your sauerkraut in a clean kitchen towel or over a colander before adding it. If it’s too wet, the bottom crust will turn out soggy instead of flaky.

Step 4: The Sauce and Seal: Drizzle the Thousand Island dressing over the cheese and add a crack of black pepper if desired. Lay the remaining crescent dough rectangles over the top, stretching them gently to cover the filling and sealing the edges against the bottom crust.

Step 5: Bake to Golden: Bake for 25/30 minutes. You’re looking for a deep golden-brown color on the top and edges.

Step 6: Rest and Slice: Let the bake rest for at least 5 minutes. This allows the melted cheese and dressing to “set” slightly so the layers stay beautiful when you slice into squares.