Crescent Reuben Bake

 

Flaky, Cheesy, Savory – A Crowd-Pleasing Twist on the Classic Reuben Sandwich

If you love a classic Reuben sandwich — corned beef, Swiss cheese, sauerkraut, and tangy dressing — this Crescent Reuben Bake takes all those flavors and tucks them inside buttery crescent dough for an easy, comforting, pull-apart dish.
It’s perfect for weeknight dinners, game days, potlucks, or brunch.
Super simple to assemble, bakes beautifully golden, and slices like a savory pie.

Ingredients

For the Bake

• 2 cans (8 oz each) refrigerated crescent roll dough
• ½ lb sliced corned beef, chopped or torn into pieces
• 1 ½ cups sauerkraut, drained well and patted dry
• 8 slices Swiss cheese (or 1 ½ cups shredded Swiss cheese)
• ½ cup Thousand Island dressing
• 1 teaspoon caraway seeds (optional, but authentic Reuben flavor)
• 1 egg, beaten (for egg wash)
• Salt & black pepper, to taste

Optional Add-Ins:

• ½ cup sautéed onions
• ½ teaspoon garlic powder
• Extra dressing for serving

Instructions (Detailed Step-By-Step)

1. Prep Your Equipment

• Preheat your oven to 375°F (190°C).
• Line a baking sheet or 9×13 dish with parchment paper.
• Drain the sauerkraut very well — squeeze out excess moisture so the bake stays flaky.

2. Create the Bottom Crescent Layer

• Open one can of crescent dough.
• Unroll and press the seams together to form a solid rectangle.
• Lay it flat at the bottom of your baking pan, pressing lightly into the corners.
• If using a baking sheet, keep the dough in the center so you can fold the top layer later.

Bake this bottom layer for 7–8 minutes so it becomes stronger and won’t get soggy.

3. Assemble the Reuben Filling

Remove the partially baked crust from the oven and layer:

1. Swiss cheese slices (this creates a barrier against moisture)
2. Corned beef evenly across the surface
3. Drained sauerkraut over the beef
4. Drizzle with Thousand Island dressing
5. Sprinkle with caraway seeds if using

Season lightly with black pepper.

4. Add the Top Crescent Layer

• Unroll the second can of crescent dough.
• Pinch seams together to create one sheet.
• Carefully place it over the filling, covering it completely.
• Stretch gently if needed.
• Brush the top with the beaten egg for shiny golden color.

5. Bake

Place in the oven and bake for 22–28 minutes, or until:

• The top is deep golden
• The dough is fully cooked and no longer doughy
• The edges are crisp

If the top browns too fast, tent loosely with foil.

6. Cool and Serve

Let the Reuben Bake rest for 10 minutes to set before cutting.
Slice into squares or rectangles.

Serve with:

• Extra Thousand Island dressing
• Dill pickles
• Potato chips
• A warm soup or salad

Tips for Perfect Results

• Drain the sauerkraut extremely well — excess liquid = soggy dough.
• Pre-bake the bottom crust to keep it crisp.
• Use good-quality corned beef from the deli counter.
• Add extra Swiss cheese for a more melty, gooey middle.
• Want spice? Add a touch of horseradish to the dressing.

Timing

• Prep Time: 10–15 minutes
• Bake Time: 22–28 minutes
• Total Time: ~35–40 minutes