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Reuben Crescent Bake Recipe

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This recipe for Reuben Crescent Bake is from The Becker Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 375º 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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