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Reuben Crescent Bake Recipe
|Refrigerated crescent rolls||16 Ounce (2 Tubes, 8 Ounce Each)|
|Sliced swiss cheese||1 Pound|
|Sliced deli corned beef||1 1⁄4 Pound|
|Canned sauerkraut||14 Ounce, rinsed and well drained (1 Can)|
|Thousand island salad dressing||2⁄3 Cup (10.67 tbs)|
|Egg white||1 , beaten|
|Caraway seeds||3 Teaspoon|
Serving size: Complete recipe
Calories 4620 Calories from Fat 2760
% Daily Value*
Total Fat 309 g474.9%
Saturated Fat 128.9 g644.6%
Trans Fat 0 g
Cholesterol 1391 mg
Sodium 13407.3 mg558.6%
Total Carbohydrates 188 g62.8%
Dietary Fiber 22.1 g88.4%
Sugars 83.5 g
Protein 287 g574.2%
Vitamin A 114% Vitamin C 102.5%
Calcium 418% Iron 128.8%
*Based on a 2000 Calorie diet
Press onto the bottom of a greased 13-inchx 9-inchx 2-inch baking dish.
Bake at 375 degree for 8-10 minutes or until golden brown.
Layer with half of the cheese and all of the corned beef.
Combine sauerkraut and salad dressing; spread over beef.
Top with remaining cheese.
On a lightly floured surface, press or roll second tube of crescent dough into a 13-inchx 9-inch rectangle, sealing seams and perforations.
Place over cheese.
Brush with egg white; sprinkle with caraway seeds.
Bake for 12-16 minutes or until heated through and crust is golden brown.
Let stand for 5 minutes before cutting.