Corned Beef Substitution: Swap it for pastrami, roast beef, or turkey if you prefer.
Cheese Alternatives: Not a fan of Swiss cheese? Try provolone, mozzarella, or even sharp cheddar.
Sauerkraut Switch: For a milder flavor, use coleslaw instead of sauerkraut—or skip it altogether if you’re not a fan.
Add a Kick: Add a teaspoon of Dijon mustard or horseradish sauce to the Thousand Island dressing for an extra zesty layer.
Make It Vegetarian: Replace the corned beef with sautéed mushrooms or a plant-based deli meat alternative.
How to Make Reuben Crescent Bake
Follow these easy steps to create this delicious casserole:
Preheat Your Oven: Set the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Prepare the Base: Unroll one can of crescent dough and press it evenly into the bottom of the baking dish, sealing any perforations.
Layer the Ingredients:
Add half of the Swiss cheese slices on top of the dough.
Spread the corned beef evenly across the cheese layer.
Add the drained sauerkraut in an even layer.
Drizzle the Thousand Island dressing over the sauerkraut.
Finish with the remaining Swiss cheese slices.
Add the Top Layer: Unroll the second can of crescent dough and place it over the filling. Pinch the edges together to seal.
Brush and Sprinkle: Brush the top with beaten egg to give it a golden, glossy finish. Sprinkle with caraway seeds for that classic rye bread vibe, if desired.
Bake: Bake for 25-30 minutes, or until the crescent dough is golden brown and puffed.
Cool and Serve: Let the bake cool slightly (about 5 minutes), then slice into squares. Serve warm and enjoy!
What to Serve with Reuben Crescent Bake
This dish is hearty and satisfying on its own, but it pairs beautifully with:
A crisp green salad dressed with a light vinaigrette.
Roasted or steamed vegetables like broccoli, carrots, or asparagus.
Potato chips or fries for a classic deli-inspired combo.
Pickles or coleslaw for a tangy side that complements the bake’s flavors.
Tips for Perfecting Your Reuben Crescent Bake
Drain the Sauerkraut Well: Too much moisture can make the bottom layer soggy, so press the sauerkraut with paper towels before adding it to the bake.
Seal the Edges: Pinching the crescent dough edges together helps keep the cheesy, savory filling intact.
Let It Cool Before Slicing: Allowing the bake to rest for a few minutes after it comes out of the oven makes it easier to slice cleanly.
How to Store and Reheat
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