Cheesy Crescent Reuben (Print Version)
A comforting bake that’s all about Reuben sandwich flavors, stacked between buttery crescent rolls. Great for dinner or a fun appetizer.
# Ingredients:
→ Key Components
01 -
¾ cup sauerkraut, fully drained of moisture
02 -
8 slices of Swiss cheese
03 -
⅓ cup of Thousand Island dressing
04 -
¾ pound of thin-cut, cooked corned beef
05 -
One tube (8 oz) of crescent roll dough from the fridge
→ To Top It Off
06 -
1 egg white, lightly whisked (used for brushing the top crust)
# Directions:
01 -
Set your oven to 375°F (190°C). Use butter or spray to lightly grease an 8×8-inch dish.
02 -
Grab a small bowl and mix together the dry sauerkraut and Thousand Island. Once it’s combined, put it aside for later.
03 -
Roll out the crescent dough and cut it in half. On a floured countertop, connect the seams of one half to form a smooth rectangle. Stretch it into a 12-inch square.
04 -
Place this rolled-out dough into the oiled baking dish to cover the base. Bake it for 8-10 minutes, or until it lightly browns.
05 -
Take the dish out of the oven. Place 4 slices of cheese on the base crust, then layer the corned beef, followed by the sauerkraut blend, and finish with the last 4 cheese slices on top.
06 -
On a floured surface, roll out the other half of the dough, making sure to seal its perforations. Flatten it into a 9-inch square and completely cover your layered filling.
07 -
Push the edges of the top and bottom crusts together, sealing them all the way around. Coat the top with a thin layer of the egg white.
08 -
Put the assembled dish back in the oven. Bake for 15-20 minutes, or until the top is golden and the cheese has melted inside.
09 -
Let it rest for 5 minutes outside the oven. This makes slicing cleaner and holds the filling better.
# Notes:
01 -
Slice smaller squares for a snack-style option or bigger pieces for a main dish; pairs great with a salad.
02 -
Be sure to squeeze the sauerkraut until you’ve removed as much liquid as you can. This keeps the bottom layer firm.
03 -
Prepping parts ahead of time is fine, but it’ll taste the freshest if you bake it right before you eat it.