Reuben Crescent Bake

Name: Reuben Crescent Bake
Total time: 25 min
Yield: 4 Servings
Ingredients: 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

Cost $12, save $13

Source: Recommended by CookPal

25 Min
4 Servings
$12

Reuben Crescent Bake

Cost $12, save $13

Source: Recommended by CookPal

25 Min
4 Servings
$12

INGREDIENTS

Sauce
- ¾ cup sauerkraut, drained and squeezed dry
- ⅓ cup Thousand Island salad dressing
Pastry
- 1 (8 ounce) tube refrigerated crescent rolls (such as Pillsbury)
Meat
- ¾ pound thin-sliced cooked corned beef
Cheese
- 8 slices Swiss cheese
Miscellaneous
- 1 beaten egg white

STEPS

Preheat the oven to 375°F (190°C). Grease an 8x8-inch baking dish.

Mix sauerkraut and salad dressing in a bowl until well combined. Prepare crescent roll dough into two separate sheets.

Prebake one dough sheet in the baking dish until lightly browned, around 8 to 10 minutes.

Layer the cheese, corned beef, sauerkraut mixture, and top with remaining cheese. Seal with the second sheet of dough and brush with beaten egg white.

Bake until the crust is golden brown and filling cooked, about 15 to 20 minutes. Let stand for 5 minutes before slicing.

NUTRIENTS

Per 1 serving

🔥

658

Calories

37
Protein
32
Carbs
42
Fats

💡 Ensure sauerkraut is fully drained to avoid a soggy texture.Brush the top crust evenly with egg white for a glossy finish.Serve with a side salad for a balanced meal.