Reuben Crescent Bake Recipe

A delicious twist on the classic Reuben sandwich, this Reuben Crescent Bake combines all the flavors you love in a warm, flaky crescent roll crust. Perfect for a family dinner or potluck, this easy-to-make dish is sure to be a crowd-pleaser.


  • 2 cans (8 oz each) refrigerated crescent rolls
  • 1 lb thinly sliced corned beef
  • 1 can (14 oz) sauerkraut, drained and rinsed
  • 2 cups shredded Swiss cheese
  • 1/2 cup Thousand Island dressing
  • 1 tablespoon caraway seeds (optional)
  • 1 egg, beaten


  1. Preheat your oven to 375°F (190°C).
  2. Unroll one can of crescent rolls and press the dough into the bottom of a 9×13 inch baking dish to form a crust, pressing the seams together.
  3. Layer the corned beef evenly over the crescent roll crust.
  4. Spread the sauerkraut evenly over the corned beef.
  5. Sprinkle the shredded Swiss cheese evenly over the sauerkraut.
  6. Drizzle the Thousand Island dressing over the cheese layer.
  7. Unroll the second can of crescent rolls and place it over the top, pressing the seams together and sealing the edges.
  8. Brush the top with the beaten egg and sprinkle with caraway seeds if using.
  9. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the cheese is melted and bubbly.
  10. Let cool for a few minutes before slicing into squares. Serve warm.

Enjoy your Reuben Crescent Bake!

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