Janice's Reuben Crescent Bake

Name: Janice's Reuben Crescent Bake
Total time: 2400 s
Yield: 8 servings
Cuisine: American
Ingredients: 2 Tubes refrigerated crescent rolls (8 oz each); 16 oz Sliced Swiss cheese; 1 1/4 lb Sliced deli corned beef; 14 oz Sauerkraut,rinsed and drained (1 can); 1 cup Thousand island salad dressing; 1 each Egg white, lightly beaten

Harry Cook @cook_3360857

Be sure to thoroughly drain sauerkraut to minimize moisture in bottom crust.

Harry Cook @cook_3360857

Be sure to thoroughly drain sauerkraut to minimize moisture in bottom crust.

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Ingredients

40 mins

8 servings

2Tubes refrigerated crescent rolls (8 oz each)
16 ozSliced Swiss cheese
1 1/4 lbSliced deli corned beef
14 ozSauerkraut,rinsed and drained (1 can)
1 cupThousand island salad dressing
1 eachEgg white, lightly beaten

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Steps

40 mins

1

Grease a 13"x9" baking dish.
2

Unroll one tube of crescent roll dough and form into a rectangle; seal seams and perforations.
3

Press into the baking dish to form the bottom crust.
4

Bake at 375' for 8-10 min or until golden brown and remove from oven
5

Place a layer using half of the Swiss cheese
6

Place another layer using all of the corned beef
7

Combine sauerkraut and salad dressing an carefully spread all of it on top of the corned beef..
8

Top with remaining cheese
9

On a lightly floured surface, press the second tube of crescent roll dough into a 13"x9" rectangle sealing seams and perforations.
10

Place on over cheese for top crust.
11

Brush top with egg whites and sprinkle with caraway seeds.
12

Bake for 12-16 min or until top crust is golden brown
13

Let set for 5 min before cutting