Reuben crescent bake

0 likes 0 comments Recipe by Laura McCracken

Ingredients for 8 servings

2 tubes (8 ounces each) refrigerated crescent rolls
1 pound sliced Swiss cheese
1-1/4 pounds sliced deli corned beef
1 can (14 ounces) sauerkraut, rinsed and well drained
2/3 cup Thousand Island salad dressing
1 egg white, lightly beaten
3 teaspoons caraway seeds

32 min · Easy

Directions

1. 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.

2. Bake at 375° for 8-10 minutes or until golden brown.

3. Layer with half of the cheese and all of the corned beef. Combine sauerkraut and salad dressing; spread over beef. Top with remaining cheese.

4. 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 caraway seeds.

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

main courses May 12, 2014 13:39

Author Taste of Home