Reuben Crescent Bake

“Corned beef, Swiss cheese, kraut and thousand island dressing baked between crescent rolls. Easy and tasty. Kids will love these.”


  • 3/4 cup sauerkraut, drained and squeezed dry
  • 1/3 cup thousand island salad dressing
  • 1 (8 ounce) tube refrigerated crescent rolls (such as Pillsbury(R))
  • 3/4 pound thin-sliced cooked corned beef
  • 8 slices Swiss cheese
  • 1 beaten egg white


Preheat oven to 375 degrees F (190 degrees C). Grease an 8×8-inch baking dish.

Mix together the sauerkraut and thousand island salad dressing in a bowl until well combined. Unroll the crescent roll dough, and cut dough in half; place one half of the dough onto a floured work surface, and pinch the perforations of the dough closed to make 1 sheet. Roll the dough sheet out to about 12 inches square, and fit the dough into the prepared baking sheet. Pinch perforations closed on 2nd half of dough; roll out to about 9 inches square, and set aside.

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