Ingredients:
Dough
- 2 cans crescent roll dough
Filling
- 1 lb corned beef (sliced or shredded)
- 8 slices Swiss cheese
- 1 ½ cups sauerkraut (well drained)
- ½ cup Thousand Island dressing
Topping
- 1 egg, beaten
- 1 tsp caraway seeds (optional)
Instructions
1. Preheat the Oven
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Create the Bottom Layer
Unroll one can of crescent dough and press it evenly into the bottom of the baking dish.
Seal the perforations so the dough forms a solid crust.
3. Add the Cheese
Place half of the Swiss cheese slices evenly over the dough.
4. Add the Corned Beef
Spread the corned beef evenly over the cheese layer.
5. Add Sauerkraut
Spread the well-drained sauerkraut evenly over the corned beef.
6. Add Dressing
Drizzle the Thousand Island dressing evenly across the sauerkraut.
7. Top with Cheese
Place the remaining Swiss cheese slices over the dressing layer.
8. Add the Top Crust
Unroll the second can of crescent dough and place it over the top.
Pinch the edges to seal the casserole.
9. Egg Wash
Brush the top with the beaten egg and sprinkle with caraway seeds if desired.
10. Bake
Bake for 25–30 minutes or until the crust is golden brown and puffed.
11. Serve
Let the casserole cool for about 5 minutes, then slice into squares and serve warm.
Tips for the Best Result
✔ Drain the sauerkraut very well so the bottom crust stays crisp.
✔ Add 1 tsp Dijon mustard or horseradish to the dressing for a stronger Reuben flavor.
✔ You can substitute Swiss cheese with provolone or sharp cheddar.
✔ Serve with pickles or a simple salad for a complete meal.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or air fryer to keep the crust crispy.
Nutrition (Per Serving – 1/8 of the bake)
- Calories: 350
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 65 mg