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–+ servings
Reuben Crescent Bake

Savory Reuben Crescent Bake: Comfort Food Made Easy

Reuben Crescent Bake combines layers of corned beef, sauerkraut, and Swiss cheese in flaky crescent dough for an easy, comforting dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 1 can Crescent Roll Dough Can substitute with puff pastry for different texture.
  • 2 tablespoons Yellow Mustard Dijon can be used for bolder flavor.
  • 1/2 cup Thousand Island Dressing Can make homemade with mayo, ketchup, and diced pickles.
  • 12 ounces Chicken Ham Can substitute with corned beef, pastrami, or roast beef.
  • 1 cup Sauerkraut Ensure well-drained to prevent sogginess.
  • 8 slices Swiss Cheese Gruyere or mozzarella can be used for different flavor.

Equipment

  • 9x13-inch baking dish
  • Mixing bowl
  • Spatula

Method
 

Step-by-Step Instructions for Reuben Crescent Bake
  1. Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. Unroll one can of crescent roll dough and press it into the bottom of the greased dish, sealing seams.
  3. In a bowl, mix yellow mustard and Thousand Island dressing until well blended.
  4. Spread the mustard-dressing mixture over the crescent dough base.
  5. Layer the chicken ham evenly over the sauce layer.
  6. Sprinkle sauerkraut over the chicken ham layer.
  7. Layer Swiss cheese over the sauerkraut.
  8. Unroll the second can of crescent dough and place it over the filling, sealing edges.
  9. Bake in the preheated oven for 20-25 minutes until golden brown.
  10. Let it cool for 5-10 minutes before slicing and serving warm.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 25gProtein: 15gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 800mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 200IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

For optimal texture, ensure sauerkraut is well-drained. Make ahead and refrigerate for quick baking.

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