Reuben Bake Recipe

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Reuben Bake Recipe




*2 tubes “8 ounces each” of refrigerated crescent rolls.

*1 pound of sliced swiss cheese.

*1-¼ pounds of sliced deli corned beef.

*1 can “14 ounces” rinsed and drained sauerkraut.

*2/4 cup of Thousand Island salad dressing.

*1 lightly beaten egg white.

* three tsps of caraway seeds.




1/ Preheat the oven to 375° and grease a 13×9 baking dish.

2/ unroll one tube of crescent dough into 1 rectangle, seal seams and perforations.
Place in the baking dish and bake for 8 to 10 minutes.

3/ In a bowl, mix together the sauerkraut and salad dressing.

4/ Spread half of the cheese over the crust, and add a layer of the corned beef. Add a layer of the sauerkraut mixture and top with the other half of cheese.

5/ Unroll the second tube of crescent dough on a floured surface and roll it into a 13×9 inch rectangle.
Place over the cheese, brush with the beaten egg white, drizzle some caraway seeds and bake for 12 to ” 16 minutes”.


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