Crescent Reuben Bake
This Crescent Reuben Bake delivers all the bold, savory flavors of a classic Reuben sandwich—corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing—but swaps the traditional marble rye for a buttery, flaky crescent roll crust. The result is a warm, comforting casserole that’s easy to assemble, satisfying to serve, and guaranteed to disappear fast.
Perfect for family dinners, potlucks, or casual gatherings, this baked version turns a deli favorite into a crowd-friendly dish. Each bite combines crisp golden pastry with melty cheese and tangy sauerkraut, making it a simple yet irresistible meal.
Why You’ll Love This Crescent Reuben Bake
- All the flavor of a Reuben sandwich with less effort
- Flaky crescent dough replaces traditional rye bread
- Easy to prepare using store-bought ingredients
- Perfect for dinner, brunch, or game-day meals
Ingredients
- Crescent roll dough: 2 cans
- Corned beef: 1 lb, sliced or shredded
- Swiss cheese: 8 slices
- Sauerkraut: 1½ cups, well drained
- Thousand Island dressing: ½ cup
- Egg: 1, beaten (for egg wash)
- Caraway seeds: 1 teaspoon (optional)
How to Make Crescent Reuben Bake
Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
Step 2: Create the Bottom Crust
Unroll one can of crescent dough and press it evenly into the bottom of the prepared baking dish. Seal all perforations to form a solid crust.
Step 3: Layer the Filling
Layer half of the Swiss cheese slices over the dough. Evenly spread the corned beef on top, followed by the drained sauerkraut. Drizzle the Thousand Island dressing evenly over the sauerkraut. Finish with the remaining Swiss cheese slices.
Step 4: Add the Top Crust
Unroll the second can of crescent dough and place it over the filling. Pinch the edges together to seal. Brush the top with the beaten egg and sprinkle with caraway seeds if using.
Step 5: Bake
Bake for 25–30 minutes, or until the top is puffed and golden brown.
Step 6: Rest and Serve
Remove from the oven and allow the bake to rest for about 5 minutes before slicing. Serve warm.
Helpful Tips
- Drain the sauerkraut thoroughly to prevent a soggy crust.
- For extra zing, mix Dijon mustard or horseradish into the Thousand Island dressing.
- Seal crescent dough seams carefully to keep the filling contained.
Variations
- Substitute Swiss cheese with provolone or sharp cheddar.
- Use pastrami instead of corned beef for a different flavor.
- Add rye seasoning or extra caraway seeds for a more traditional Reuben taste.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F until warmed through, or microwave individual portions.
This Crescent Reuben Bake is proof that comfort food doesn’t need to be complicated. With simple ingredients and classic flavors, it’s a dish you’ll come back to again and again.