Reuben Crescent Bake

2 tubes (8 oz each) refrigerated crescent rolls

1 lb. sliced Swiss cheese

1 ¼ lbs. Swiss Meats Corned Beef, sliced

1 can (14 oz) sauerkraut, rinsed and well drained

2/3 cup Thousand Island dressing

1 egg white, lightly beaten

3 tsp. caraway seeds

Directions:

Unroll one tube of crescent dough into one long rectangle; seal seams and perforations. Press onto the bottom of a greased 13x9 inch baking pan. Bake at 375° for 8-10 minutes or until golden brown. Layer with half the cheese and all the corned beef. Combine sauerkraut and salad dressing; spread over beef. Top with remaining cheese slices. On a lightly floured surface, press or roll second tube of crescent dough into a 13x9 inch 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 5 minutes before cutting. Yields 8 servings.

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