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Introduction:
Reuben sandwiches have long been a beloved classic in deli culture, with layers of corned beef, Swiss cheese, sauerkraut, and tangy Russian dressing all nestled between slices of rye bread. But what if you could enjoy all those bold flavors in a warm, comforting casserole form? Enter the Reuben Crescent Bake—a delightful and easy-to-make twist on the traditional Reuben sandwich. With crescent roll dough as the base, this dish is both indulgent and simple to prepare, making it perfect for family dinners, brunches, or even a savory party appetizer. Read on to discover how to create this deliciously hearty bake in no time.
Ingredients:
1 can of refrigerated crescent roll dough
1 lb corned beef, thinly sliced
1 ½ cups Swiss cheese, shredded
1 cup sauerkraut, drained and squeezed dry
½ cup Russian dressing or Thousand Island dressing
1 tablespoon Dijon mustard (optional)
1 tablespoon butter, melted
½ teaspoon caraway seeds (optional, for garnish)
Instructions:
Preheat your oven to 375°F (190°C).
Unroll the crescent roll dough and lay it flat on a baking dish (a 9x13-inch dish works well), pressing the seams together to form a single sheet of dough.
Spread a thin layer of Russian dressing (or Thousand Island) over the dough, leaving about ½ inch from the edges.
Layer the corned beef slices evenly over the dressing.
Sprinkle the shredded Swiss cheese generously on top of the corned beef.
Add the sauerkraut, ensuring it’s well-distributed to prevent sogginess.
Roll out the remaining crescent dough to cover the top of the casserole, sealing the edges to create a secure, enclosed layer.
Brush the top of the dough with melted butter for a golden, crispy finish. Optionally, sprinkle the top with caraway seeds for that authentic Reuben flavor.
Bake for 25-30 minutes, or until the dough is golden and the filling is hot and bubbling.
Remove from the oven and let it cool slightly before slicing into squares and serving.
Tips for Serving and Storing:
Serving: This dish is perfect on its own, but you can pair it with a side of pickle spears, potato chips, or even a simple green salad to add some freshness to balance out the richness.
Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the slices in the oven or microwave until heated through.
Freezing: This dish can also be frozen. After baking, allow it to cool completely, then cover and freeze for up to a month. Reheat in the oven for a delicious meal anytime you need a quick fix.
Variants:
Vegetarian Reuben Crescent Bake: Swap the corned beef for thinly sliced tempeh or seitan for a vegetarian-friendly version while keeping all the other ingredients the same.
Spicy Reuben Crescent Bake: Add a dash of hot sauce or some sliced jalapeños to the filling for a spicy kick.
Gluten-Free Version: Use gluten-free crescent dough and ensure your corned beef, cheese, and sauerkraut are all gluten-free to make this a gluten-free Reuben Crescent Bake.
Low-Carb Version: Opt for low-carb crescent dough or use a cauliflower crust for a lower-carb twist on the dish.
FAQ:
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