Quick and Tasty Crescent Reuben Bake for the Family

This Crescent Reuben Bake is a smart, crowd-pleasing take on the classic deli favorite. Using crescent roll dough as the “crust” gives it a buttery, flaky exterior that perfectly holds the salty corned beef and tangy sauerkraut. Think of it as a giant, sliceable Reuben pie—much easier to serve to a group than individual grilled sandwiches.

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Crescent Reuben Bake

Ingredients:

• 1 ½ lbs corned beef, sliced or shredded
• 2 cans refrigerated crescent roll dough
• 2 cups shredded Swiss cheese
• 1 ½ cups sauerkraut, well-drained
• ½–¾ cup Thousand Island dressing
• Freshly ground black pepper, optional

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Instructions

1. Prep:
Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish. Unroll the crescent dough and press the perforated seams together to form solid sheets.

2. Form the Bottom Crust:
Place half of the dough rectangles in the bottom of the prepared dish, slightly overlapping the edges to create a seamless layer.

3. Layer the Filling:
Evenly spread the corned beef over the dough. Top with the well-drained sauerkraut and then a generous layer of shredded Swiss cheese.

Tip: Squeeze excess liquid from the sauerkraut with a towel or colander to keep the crust from getting soggy.

4. Add Sauce and Top Crust:
Drizzle Thousand Island dressing over the cheese and season with black pepper if desired. Cover with the remaining dough, stretching gently to enclose the filling, and press the edges to seal.

5. Bake:
Bake for 25–30 minutes until the top and edges are deep golden brown.

6. Rest and Slice:
Let the bake rest for at least 5 minutes so the cheese and dressing set slightly, making it easier to cut into neat squares.