Reuben Crescent Bake Recipe
Ingredients
| 2 tubes (8 ounces each) refrigerated crescent rolls | ||
| Swiss cheese | 1 pound, sliced | |
| Deli corned beef | 1/4 Pound, sliced | |
| Sauerkraut | 1 Can (10oz), drained, rinsed | |
| 2/3 cup Thousand Island salad dressing | ||
| Egg white | 1 , beaten | |
| Caraway seeds | 3 Teaspoon | |
Directions
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.
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.
Chef
