Description
A delicious and flaky casserole version of the classic Reuben sandwich using crescent roll dough.
Ingredients
2 cans (8 oz each) refrigerated crescent roll dough
1 lb deli corned beef, chopped or shredded
1 ½ cups sauerkraut, well drained and squeezed dry
2 cups Swiss cheese, shredded
½ cup Thousand Island dressing
1 tsp caraway seeds (optional)
1 tbsp melted butter
Black pepper, to taste
Instructions
Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Step 2: Unroll one can of crescent dough and press it into the bottom of the prepared dish, pinching seams together to seal.
Step 3: Bake the bottom dough for 5-8 minutes or until just starting to turn golden, then remove from oven.
Step 4: Spread the Thousand Island dressing over the pre-baked crust, then layer with corned beef, sauerkraut, and Swiss cheese.
Step 5: Unroll the second can of crescent dough and place it over the cheese layer, stretching to the edges.
Step 6: Brush the top dough with melted butter and sprinkle with caraway seeds and black pepper.
Step 7: Bake for 15-20 minutes until the top is golden brown and the cheese is thoroughly melted. Let stand for 5 minutes before slicing.
Notes
Always ensure the sauerkraut is squeezed extremely dry to prevent a soggy bottom crust. You can swap corned beef for pastrami for a spicier version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540 kcal
- Sugar: 6g
- Sodium: 1450mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg
