Reuben Crescent Bake
Ingredients
1 can (8 ounces) refrigerated crescent roll dough
1 cup cooked corned beef, chopped or shredded
1/2 cup sauerkraut, drained and squeezed dry
1/2 cup shredded Swiss cheese
1/4 cup Thousand Island dressing
1 tablespoon Dijon mustard (optional)
1 egg, beaten (for egg wash)
Everything bagel seasoning or caraway seeds (optional, for topping)
Directions
Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper.
Prepare the Filling
In a medium bowl, mix together the cooked corned beef, sauerkraut, Swiss cheese, Thousand Island dressing, and Dijon mustard (if using).
Assemble the Crescent Base
Unroll the crescent dough and separate it into triangles. Arrange the triangles on the prepared baking sheet in a circular or rectangular shape, slightly overlapping the edges to create a solid base. Press the seams together to seal.
Add the Filling
Evenly spread the Reuben mixture over the crescent dough, leaving a small border around the edges. For a top crust, use any remaining triangles to cover the filling, then seal the edges. Alternatively, you may leave the top open.
Add Finishing Touches
Brush the top with the beaten egg. Sprinkle with everything bagel seasoning or caraway seeds, if desired.
Bake
Bake for 15 to 20 minutes, or until the crescent dough is golden brown and the filling is hot.
Serve
Allow to cool slightly before slicing. Serve warm.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4