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Reuben Crescent Bake Recipe

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This recipe for Reuben Crescent Bake, by , is from The Becker Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Ehlers
Added: Sunday, September 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tubes (8 oz. each) refrigerated crescent rolls
1 lb. sliced Swiss cheese
1 1/4 lb. sliced deli corned beef
1 can (14 oz) sauerkraut, rinsed and well drained
2/4 c. Thousand Island salad dressing
1 egg white beaten
3 t. caraway seeds

Directions:
Directions:
Unroll one tube of crescent dough into one long rectangle; seal seams and perforations. Press onto the bottom of a greased 13 inch x 9 inch baking dish. Bake at 375 for 8-10 minutes or until golden brown.
Layer with half of the cheese and all of the corned beef. Combine sauerkraut and salad dressing; spread over beef. Top with remaining cheese.
On a lightly floured surface, press or roll second tube of crescent dough into a 13x9 rectangle, sealing seams and perforations. Place over cheese. Brush with egg white; sprinkle with caraway seeds.
Bake for 12-16 minutes or until heated through and crust is golden brown. Let stand for 5 minutes before cutting.

Number Of Servings:
Number Of Servings:
8 servings

 

 

 

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