Reuben Crescent Bake Recipe


Health IndexAverageCuisine
Main Ingredient


 Refrigerated crescent rolls16 Ounce (2 Tubes, 8 Ounce Each)
 Sliced swiss cheese1 Pound
 Sliced deli corned beef1 1⁄4 Pound
 Canned sauerkraut14 Ounce, rinsed and well drained (1 Can)
 Thousand island salad dressing2⁄3 Cup (10.67 tbs)
 Egg white1 , beaten
 Caraway seeds3 Teaspoon

Nutrition Facts

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


Unroll one tube of crescent dough into one long rectangle; seal the seams and perforations.
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.