A classic Reuben sandwich is messy in the best possible way: warm corned beef, tangy sauerkraut, melty Swiss cheese, and creamy dressing pressed between crisp slices of bread. The Crescent Roll Reuben Bake takes all those bold deli flavors and turns them into an easy, sliceable casserole wrapped in buttery, flaky pastry.
Instead of standing at the stove flipping sandwiches one by one, you layer everything into a baking dish, tuck it under a blanket of crescent dough, and let the oven do the work. The result is golden and puffed on top, gooey and savory inside, and sturdy enough to cut into squares for dinner, game day, or potlucks.
What makes it special
The crescent dough bakes into light, tender layers that mimic the crunch of toasted rye without any flipping or pressing. As it cooks, the cheese melts into the corned beef and sauerkraut, while the dressing seeps through the layers to create that unmistakable Reuben taste in every bite.
It’s comforting, slightly tangy, and incredibly easy to assemble.
Ingredients
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2 cans refrigerated crescent roll dough
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¾ to 1 pound sliced corned beef, roughly chopped
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1½ cups shredded or sliced Swiss cheese
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1 cup sauerkraut, well drained and squeezed dry
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⅓ cup Thousand Island or Russian dressing
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1 tablespoon Dijon or yellow mustard (optional, for extra bite)
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1 egg, beaten
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1 teaspoon caraway seeds or poppy seeds (optional)
Step 1: Heat the oven and prep the dish
