Step 1: Heat the oven and prep the dish
Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
Step 2: Form the bottom crust
Unroll one can of crescent dough and press it into the bottom of the dish. Pinch the seams together so it becomes one solid sheet of dough that covers the base edge to edge.
Step 3: Layer the fillings
Spread half of the Swiss cheese over the dough.
Scatter the chopped corned beef evenly on top.
In a small bowl, mix the sauerkraut with the dressing (and mustard if using). Spoon this mixture over the corned beef, spreading it out so every section gets some tangy flavor.
Finish with the remaining Swiss cheese.
Step 4: Add the top crust
Unroll the second can of crescent dough and lay it over the filling. Gently stretch and press the seams together to seal the top.
Pinch the edges of the top and bottom layers lightly so the filling is enclosed.
Step 5: Finish and vent
Brush the top with the beaten egg for a shiny, golden finish.
Sprinkle with caraway or poppy seeds if you like that traditional deli touch.
Use a sharp knife to cut a few small slits in the top. These vents let steam escape and keep the crust crisp instead of soggy.
Step 6: Bake until golden
Bake for 25–30 minutes, until the top is deep golden brown and puffed.
If the top browns too quickly, loosely cover with foil for the last few minutes.
Step 7: Rest before slicing
Let the bake sit for about 10 minutes after removing it from the oven. This helps the layers settle so you can cut clean squares without the filling sliding out.
How to serve
Slice into rectangles and serve warm.
It’s great on its own, but even better with:
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Extra Thousand Island dressing for dipping
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A simple green salad
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Pickle spears on the side
Tips for the best texture
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Squeeze the sauerkraut very dry; excess moisture can make the crust soggy.
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Chop the corned beef so it spreads evenly and is easy to bite through.
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Don’t skip the resting time; it makes neat slices possible.
Easy variations
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Swap corned beef for pastrami or sliced turkey.
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Add a thin layer of sautéed onions for sweetness.
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Use marble rye-style seasoning (caraway plus a pinch of fennel) on top for extra flavor.
The Crescent Roll Reuben Bake turns a beloved deli sandwich into a crowd-friendly, oven-baked dish. Flaky pastry replaces toasted bread, but the heart of the Reuben remains: salty meat, tangy kraut, melted cheese, and creamy dressing in every warm, satisfying bite.
