Reuben Bake with Layers of Corned Beef, Sauerkraut, and Swiss Cheese Recipe

Name: Reuben Bake with Layers of Corned Beef, Sauerkraut, and Swiss Cheese Recipe
Ingredients: 2 (8-ounce) cans refrigerated crescent roll dough1 lb sliced corned beef1 (14-ounce) can sauerkraut, drained and patted dry2 cups shredded Swiss cheese (or Swiss cheese slices)½ cup Thousand Island dressing1 egg, beaten (for egg wash)1 teaspoon caraway seeds (optional, for that rye bread flavor)1 tablespoon melted butter

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Author : Erika

Reuben Bake with Layers of Corned Beef, Sauerkraut, and Swiss Cheese Recipe

Ingredients

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2 (8-ounce) cans refrigerated crescent roll dough1 lb sliced corned beef1 (14-ounce) can sauerkraut, drained and patted dry2 cups shredded Swiss cheese (or Swiss cheese slices)½ cup Thousand Island dressing1 egg, beaten (for egg wash)1 teaspoon caraway seeds (optional, for that rye bread flavor)1 tablespoon melted butter

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Instructions

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Preheat the Oven:Set your oven to 375°F (190°C).Grease a 9×13-inch baking dish.Layer the Bottom Crust:Unroll one can of crescent roll dough and press it into the bottom of the baking dish.Pinch seams together to form a solid crust.Build the Layers:Spread ½ of the Swiss cheese over the dough.Evenly layer the corned beef over the cheese.Spread the sauerkraut over the beef.Drizzle with Thousand Island dressing.Top with the remaining Swiss cheese.Add the Top Crust:Unroll the second can of crescent roll dough and lay it over the filling.Pinch edges together to seal.Brush & Bake:Brush the top with beaten egg and melted butter.Sprinkle with caraway seeds (if using).Bake for 20-25 minutes, or until golden brown.Cool & Serve:Let it rest for 5-10 minutes before slicing.Serve warm with extra Thousand Island dressing for dipping!