Reuben Bake with Layers of Corned Beef Sauerkraut and Swiss Cheese

Ingredients:

2 (8-ounce) cans refrigerated crescent roll dough

1 lb sliced corned beef

1 (14-ounce) can sauerkraut, drained and patted dry

2 cups shredded Swiss cheese (or slices)

½ cup Thousand Island dressing

1 egg, beaten (for egg wash)

1 teaspoon caraway seeds (optional)

1 tablespoon melted butter

Instructions:

Preheat Oven & Prepare Dough:

Preheat your oven to 375°F (190°C).

Lightly grease a 9x13-inch baking dish.

Unroll one can of crescent roll dough and press it into the bottom of the baking dish, pinching seams together to form a solid layer.

Layer the Ingredients:

Spread half of the Thousand Island dressing evenly over the dough.

Layer the corned beef evenly on top.

Add the drained sauerkraut, distributing it evenly.

Sprinkle the shredded Swiss cheese over the sauerkraut.

Spread the remaining Thousand Island dressing on top of the cheese.

Top with Dough & Bake:

Unroll the second can of crescent roll dough and place it over the layers, pinching seams together.

Brush the top with the beaten egg and melted butter for a golden crust.

Sprinkle caraway seeds on top if desired.

Bake & Serve:

Bake in the preheated oven for 25–30 minutes, or until the top is golden brown.

Let it cool slightly before slicing into squares.

Serve warm and enjoy!

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: Approximately 400 kcal per serving | Servings: 8