Oh yes 😌 Reuben Crescent Bake—all the classic Reuben flavors (corned beef, sauerkraut, Swiss cheese, and Thousand Island) baked into a cheesy, golden, flaky casserole. Perfect for brunch or dinner.
🥪 Reuben Crescent Bake
Ingredients (6–8 servings)
- 1 can (8 oz) crescent roll dough (or sheet of puff pastry)
- 8 oz corned beef, chopped or sliced small
- ½ cup sauerkraut, drained and patted dry
- 1 cup shredded Swiss cheese
- ½ cup Thousand Island dressing (or Russian dressing)
- Optional: 1 tsp caraway seeds for topping
Instructions
- Prep oven
Preheat to 375°F (190°C). Grease a 9×13 baking dish. - Assemble
- Unroll crescent dough and press into the bottom of the baking dish to cover.
- Spread Thousand Island evenly over dough.
- Layer corned beef, sauerkraut, and Swiss cheese.
- Top
- If using extra crescent triangles, fold over top slightly.
- Sprinkle caraway seeds if desired.
- Bake
- Bake 20–25 min until dough is golden and cheese is bubbly.
- Serve
- Let cool 5 minutes, then cut into squares. Serve warm.
Pro Tips
- Drain sauerkraut really well to avoid soggy dough.
- Add extra cheese on top for a golden crust.
- Make ahead: assemble in the morning, cover, and bake before serving.
- Optional twist: mix a little Dijon mustard into the dressing for extra tang.
I can also give you a mini muffin tin version (bite-sized Reuben bites), or a low-carb keto version using cheese or almond flour crust 😏.
Do you want me to do one of those variations?
