Crescent Reuben Bake
A fun, deconstructed, and incredibly easy take on the classic Reuben sandwich, perfect for a crowd, game day, or a simple weeknight dinner. All the beloved flavors—corned beef, Swiss, sauerkraut, and Thousand Island—baked into a golden, flaky crescent roll crust.
Ingredients
For the Crust & Layers:
· 2 tubes (8 oz each) refrigerated crescent roll dough (or 1 can of crescent roll sheets)
· 1 lb thinly sliced corned beef, chopped (from the deli)
· 1 cup (about 8 oz) sauerkraut, well-drained and squeezed dry
· 2 cups shredded Swiss cheese, divided
· Optional: ½ cup thinly sliced red onion or 1 cup shredded Brussels sprouts for extra crunch
For the Sauce:
· ½ cup Thousand Island dressing (store-bought or homemade)
· ¼ cup sour cream or mayonnaise
· 1 tablespoon rye breadcrumbs or caraway seeds (optional, for authentic flavor)
For Topping & Garnish:
· 1 tablespoon melted butter
· 1 teaspoon everything bagel seasoning or sesame seeds
· Fresh parsley or dill, chopped (for garnish)
· Extra Thousand Island dressing for dipping
Instructions
- Prep:
· Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
· In a small bowl, mix together the Thousand Island dressing and sour cream. Set aside.
· Drain sauerkraut very well, squeezing out excess liquid with your hands or a paper towel.
- Assemble the Bake:
· Layer 1 (Crust): Unroll one tube of crescent dough. If using perforated triangles, press seams together to form a solid sheet. Press the dough into the bottom of the prepared baking dish, stretching slightly to cover the bottom completely.
· Layer 2 (Meat & Kraut): Sprinkle half of the chopped corned beef evenly over the dough. Spread the drained sauerkraut evenly over the meat. Sprinkle with 1 cup of the Swiss cheese.
· Layer 3 (Sauce & More Meat): Dollop half of the Thousand Island mixture over the cheese layer and spread gently. Top with remaining corned beef.
· Layer 4 (Top Crust): Unroll the second tube of crescent dough. Place it over the filling, sealing edges to the bottom crust as best as possible. If using a dough sheet, this is easy; if using triangles, just patch them together.
· Finishing Touches: Brush the top with melted butter. Sprinkle with everything bagel seasoning or sesame seeds. Cut a few small slits in the top to allow steam to escape.
- Bake:
· Bake for 20–25 minutes, until the top is deep golden brown.
· Remove from oven and sprinkle the remaining 1 cup of Swiss cheese evenly over the top.
· Return to the oven for 3–5 minutes, just until the cheese is melted.
· Let cool for 5–10 minutes before slicing. This helps the layers set.
- Serve:
· Garnish with chopped parsley or dill.
· Serve warm with extra Thousand Island dressing for dipping.
Chef’s Tips & Variations
· Drain That Kraut! This is the most important step to prevent a soggy bottom crust. Squeeze it thoroughly in a clean kitchen towel or paper towels.
· Corned Beef Swap: Use pastrami for a “Rachel” variation. For a lighter version, use thick-cut roasted turkey.
· Make It a Dip: For parties, bake the crescent dough in a pie dish or skillet, layer ingredients, and serve as a warm, scoopable dip with rye toast points.
· Homemade Thousand Island: Mix ½ cup mayo, 2 Tbsp ketchup, 1 Tbsp sweet pickle relish, 1 tsp white vinegar, and a dash of onion powder.
· Caraway Flavor: If you love that classic rye bread note, sprinkle 1 tsp caraway seeds between the meat and sauerkraut layers.
· Make Ahead: Assemble the bake up to 4 hours ahead, cover, and refrigerate. Bake as directed, adding 3–5 extra minutes if chilled.
Serving Suggestions
· Pair with a simple marinated cucumber salad or a bright apple coleslaw to cut through the richness.
· Serve with dill pickle spears and spicy mustard on the side.
· Perfect for St. Patrick’s Day, game day, or a cozy family dinner.
This bake is a guaranteed hit—easy, cheesy, savory, and packed with all the nostalgic flavors of a classic Reuben without the fuss of grilling individual sandwiches. Enjoy