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Homemade Reuben Bake

A comforting twist on the classic Reuben sandwich, featuring flaky crescent roll dough layered with savory corned beef, tangy sauerkraut, and gooey Swiss cheese topped with Thousand Island dressing.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can (8 oz) refrigerated crescent roll dough Pillsbury is recommended
  • 1/2 lb corned beef, sliced thin or turkey for a lighter option
  • 1 cup sauerkraut, drained choose the best quality available
  • 1 cup Swiss cheese, shredded gruyere also works beautifully
  • 1/4 cup Thousand Island dressing can also make homemade
  • 1 tablespoon yellow mustard
  • 1 egg beaten
  • 1 teaspoon caraway seeds optional, but adds flavor

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Grease an 8x8-inch baking dish with butter or non-stick spray.
  3. Unroll the crescent roll dough, separating it into two halves.
  4. Roll out the first half to fit the bottom of the dish, pinching seams together to form a cohesive base.
  5. Spread 2 tablespoons of Thousand Island dressing over the dough, followed by an even layer of sliced corned beef (or turkey), drained sauerkraut, and sprinkle with shredded Swiss cheese.
  6. Roll out the remaining dough and place it over the filling, pinching the edges to seal.
  7. Brush the top crust with the beaten egg and sprinkle with caraway seeds if desired.
  8. Bake for 20-25 minutes until the top is golden brown and the filling is heated through.
  9. Allow to cool for 5-10 minutes before slicing.

Notes

Use high-quality ingredients for best flavor. Ensure sauerkraut is well-drained to avoid sogginess.