Reuben Crescent Bake
Ingredients:
2 cans (8 oz each) crescent roll dough
1/2 pound sliced corned beef
1/4 pound sliced Swiss cheese
1 cup sauerkraut, drained and squeezed dry
1/4 cup Thousand Island dressing
1 tablespoon caraway seeds (optional)
Directions:
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Preheat your oven to 375°F (190°C).
Unroll one can of crescent roll dough and press into the bottom of an ungreased 13×9 inch baking dish. Pinch the seams together to seal.
Layer the sliced corned beef over the dough, followed by the Swiss cheese.
Spread the sauerkraut evenly over the cheese, and drizzle the Thousand Island dressing over the top.
Unroll the second can of crescent dough and place it over the sauerkraut layer, pinching the seams to seal.
Sprinkle the top with caraway seeds if using.
Bake in the preheated oven for 25-30 minutes, or until the crescent dough is golden brown and cooked through.
Let the bake rest for 5 minutes before slicing and serving
Reuben Crescent Bake
Ingredients:
2 cans (8 oz each) crescent roll dough
1/2 pound sliced corned beef
1/4 pound sliced Swiss cheese
1 cup sauerkraut, drained and squeezed dry
1/4 cup Thousand Island dressing
1 tablespoon caraway seeds (optional)
Directions:
Please Head On keep on Reading (>) for the FULL ARTICLE:
Preheat your oven to 375°F (190°C).
Unroll one can of crescent roll dough and press into the bottom of an ungreased 13×9 inch baking dish. Pinch the seams together to seal.
Layer the sliced corned beef over the dough, followed by the Swiss cheese.
Spread the sauerkraut evenly over the cheese, and drizzle the Thousand Island dressing over the top.
Unroll the second can of crescent dough and place it over the sauerkraut layer, pinching the seams to seal.
Sprinkle the top with caraway seeds if using.
Bake in the preheated oven for 25-30 minutes, or until the crescent dough is golden brown and cooked through.
Let the bake rest for 5 minutes before slicing and serving
