Crescent Reuben Bake

This Crescent Reuben Bake is a brilliant, family-style twist on the classic deli sandwich. By layering the savory corned beef, tangy sauerkraut, and melty Swiss cheese between two buttery sheets of crescent dough, you create a flaky, golden-brown pastry that’s much easier to serve to a crowd than individual sandwiches. The caraway seed topping is the “secret ingredient” here—it mimics the flavor of traditional rye bread, giving you that authentic Reuben experience in every bite.

Crescent Reuben Bake

Ingredients:

How to Make Crescent Reuben Bake:

Step 1: Prep and Base Layer: Preheat your oven to 375°F and grease a 9×13-inch baking dish. Unroll the first can of crescent dough and press it into the bottom of the dish. Make sure to pinch the perforations together to create one solid sheet of dough.

Step 2: Build the Filling: Place 4 slices of the Swiss cheese over the dough. Layer the corned beef evenly over the cheese, then spread the drained sauerkraut on top. Drizzle the 1/2 cup of Thousand Island dressing over the sauerkraut and finish the filling with the remaining 4 slices of Swiss cheese.

Step 3: Top and Seal: Unroll the second can of crescent dough and carefully place it over the cheese layer. Pinch the edges of the top and bottom dough sheets together to seal the filling inside.

Step 4: The Finishing Touch: Brush the top of the dough with the beaten egg to ensure a shiny, golden finish. Sprinkle with the caraway seeds if you want that classic rye bread aroma.

Step 5: Bake to Perfection: Bake for 25/30 minutes until the crust is puffed and a deep golden brown. Let the dish rest for 5 minutes before slicing into squares; this helps the cheese set slightly so the layers stay together when served.