Rueben Bake

Name: Rueben Bake
Ingredients: Reuben Crescent Bake; 2 tubes (8 ounces each) refrigerated crescent rolls; 1 pound sliced Swiss cheese; 1-1/4 pounds sliced deli corned beef; 1 can (14 ounces) sauerkraut, rinsed and well drained; 2/3 cup Thousand Island salad dressing; 1 egg white, lightly beaten; 3 teaspoons caraway seeds

8 ingredients

9 steps

Ingredients

Reuben Crescent Bake
2 tubes (8 ounces each) refrigerated crescent rolls
1 pound sliced Swiss cheese
1-1/4 pounds sliced deli corned beef
1 can (14 ounces) sauerkraut, rinsed and well drained
2/3 cup Thousand Island salad dressing
1 egg white, lightly beaten
3 teaspoons caraway seeds

Directions

1

Unroll one tube of crescent dough into one long rectangle; seal seams and
2

perforations. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake
3

at 375A° for 8-10 minutes or until golden brown. Layer with half of the
4

cheese and all of the corned beef. Combine sauerkraut and salad dressing; spread
5

over beef. Top with remaining cheese. On a lightly floured surface, press or
6

roll second tube of crescent dough into a 13-in. x 9-in. rectangle, sealing seams
7

and perforations. Place over cheese. Brush with egg white; sprinkle with caraway
8

seeds. Bake for 12-16 minutes or until heated through and crust is golden
9

brown. Let stand for 5 minutes before cutting.