INGREDIENTS :
1 can (8 oz) refrigerated crescent roll dough
1/2 lb sliced corned beef
1 cup sauerkraut, drained
1 cup shredded Swiss cheese
1/2 cup Thousand Island dressing
1 tablespoon caraway seeds (optional)
1 egg, beaten
INSTRUCTIONS :
Prepare the Baking Dish: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Form the Bottom Crust: Unroll half of the crescent roll dough and press it into the bottom of the prepared baking dish to create the base crust.
Layer the Filling: Arrange the sliced corned beef evenly over the dough, followed by the drained sauerkraut and shredded Swiss cheese.
Add the Dressing: Drizzle the Thousand Island dressing over the layered filling.
Top with Dough: Unroll the remaining crescent roll dough and place it over the filling. Brush the top with the beaten egg and sprinkle with caraway seeds if desired.
Bake: Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the filling is bubbling.
Cool and Serve: Let the Reuben Bake cool for a few minutes before slicing and serving.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes | Kcal: 420 kcal per serving | Servings: 6 servings