Homemade Reuben Bake

A delectable baked version of the classic Reuben sandwich featuring flaky crescent rolls, corned beef (or turkey), sauerkraut, and gooey Swiss cheese.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 8 servings

Course: Comfort Food, Main Course

Cuisine: American, Deli

Calories: 300

Ingredients Method Notes

Ingredients

Main Ingredients

1 can (8 oz) refrigerated crescent roll dough Use a quality brand like Pillsbury for the best flakiness.
1/2 lb corned beef, sliced thin or turkey (as a substitute) Look for high-quality deli meats for maximum flavor.
1 cup sauerkraut, drained Ensure it's well-drained to avoid sogginess.
1 cup Swiss cheese, shredded Freshly shredded cheese melts better than pre-packaged varieties; try to shred your own.
1/4 cup Thousand Island dressing Homemade dressing is delicious, but store-bought will save time.
1 tablespoon yellow mustard This adds a zing that enhances the flavors beautifully.
1 egg beaten For brushing over the top for a lovely golden finish.
1 teaspoon caraway seeds (optional) These give a classic touch to the dish but can be omitted.

Method

Preparation

Preheat your oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
Unroll the crescent roll dough and separate it into two halves. Press one half into the bottom of the greased dish.
Spread the Thousand Island dressing evenly over the dough, then layer with yellow mustard.
Layer the sliced corned beef (or turkey), followed by drained sauerkraut and shredded Swiss cheese.
Roll out the remaining crescent dough and cover the filling, sealing the edges tightly.
Brush the top with the beaten egg and sprinkle caraway seeds if desired.

Baking

Bake for 20-25 minutes or until the top is golden brown.
Allow cooling for 5-10 minutes before cutting into squares and serving warm.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage. Assemble a day ahead and store in the fridge.