Reuben Crescent Bake


Serves 8. Prep: 20 minutes. Bake: 15 minutes


•    2 tubes ( 8 ounces each) refrigerated crescent rolls, or Pepperidge Farm Puff Pastry sheets

•    1 pound sliced Fairview Swiss Cheese, divided

•    1-114 pounds sliced or chopped in food processor corned beef

•    1 can (14 ounces) sauerkraut, rinsed and well drained

•    1/3 cup Thousand Island Dressing or to taste

•    1 egg white, lightly beaten

•    3 teaspoons caraway seeds, divided

•    2 tablespoons butter, divided

**For  added flavor add 2 ounces of Parmesan shredded to top layer of cheese.


•   Unroll one tube of crescent dough into one long rectangle; seal seams and perforations.

Press onto the bottom of a greased 13-in. x 9-in baking dish. Brushed with melted butter. 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. Sprinkle with Y2 of the caraway seeds. Top with the remaining cheese.

•   On a lightly floured surface, press or roll second tube of crescent dough into a 13-in. x 9- in rectangle, sealing seams and perforations. Place over cheese. Brush with egg white; sprinkle with remaining caraway seeds.

•              Bake for 12-16 minutes or until heated through and crust is golden brown. Let stand for 5 minutes before cutting. Yield: 8 servings

Nutritional Facts 1 piece equals 610 calories, 39 g fat (18 g saturated fat), 108 mg cholesterol, 1,905 mg sodium, 28 g carbohydrate, 2 g fiber, 31 g protein.



This entry was posted in Swiss Cheese Recipes. Bookmark the permalink.

Leave a Reply