Reuben Crescent Bake

We love reubens.   Thinly sliced corned beef...melted swiss cheese...tangy sauerkraut...the thought just gets me drooling!!  We don't do them often enough, though - main reason being the time involved in cooking each individual sandwich (even my largest pan can only handle 3 at a time...and it's a pretty big pan).

What if I told you there's a way to enjoy reubens as a FAMILY?  That, with a little bake time, you can make enough for a family of 4 that everyone can enjoy while it's piping hot?  Well, today's recipe will do just that! Break out a baking dish, and let's get started!

Reuben Crescent Bake

1 tube crescent rolls

8-10 slices swiss cheese

3/4 pound THINLY sliced deli corned beef

1/2 cup Thousand Island dressing

1 14oz can sauerkraut, drained well

1 egg white, lightly beaten (not whipped)

1/2 tsp caraway seeds, lightly crushed


Directions

Preheat oven to 375 degrees.  Grease the bottom and sides of a 9" x 9" x 2" baking dish.

Open the tube of crescent rolls, and tear in 1/2 (you want 4 crescents per portion). Place 1/2 on bottom of baking dish, and press the perforations together so that you have a solid sheet.  Bake for 8-10 minutes, until lightly golden brown.

Remove from oven.  Lay 1/2 of the sliced swiss cheese on top of the crescent base. Top with ALL of the corned beef, spreading as evenly as possible.  In a small bowl, combine the sauerkraut and Thousand Island dressing until well mixed, then spread over the corned beef.  Cover with remaining cheese.

Cover with the other 1/2 of the crescent rolls, again pressing the perforations together so that you have a solid sheet.  Brush with the beaten egg white, then sprinkle all over with the lightly crushed caraway seeds.

Return to the oven and bake for 12-15 minutes (or until the top crust is a golden brown).  Remove from oven, and allow to stand for 5 minutes.  Slice and serve!


There you have it, folks!  A fairly simple recipe that's easy to prep yet delivers powerful flavor!!  ENJOY!!