Crescent Reuben Bake

A fun, deconstructed, and incredibly easy twist on the classic Reuben sandwich. All the beloved flavors—corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing—baked into a golden, flaky crescent roll crust. Perfect for game day, potlucks, or an easy family dinner.

Ingredients

Crust & Layers

• 2 tubes (8 oz each) refrigerated crescent roll dough (or 1 can crescent roll sheets)
• 1 lb thinly sliced corned beef, chopped (deli-style)
• 1 cup sauerkraut, very well drained and squeezed dry
• 2 cups shredded Swiss cheese, divided
• Optional: ½ cup thinly sliced red onion or 1 cup shredded Brussels sprouts for extra texture

Sauce

• ½ cup Thousand Island dressing
• ¼ cup sour cream or mayonnaise
• 1 tablespoon rye breadcrumbs or caraway seeds (optional, for authentic rye flavor)

Topping & Garnish

• 1 tablespoon melted butter
• 1 teaspoon everything bagel seasoning or sesame seeds
• Fresh parsley or dill, chopped (for garnish)
• Extra Thousand Island dressing, for dipping

Instructions

Prep

1. Preheat oven to 375°F (190°C).
2. Grease a 9×13-inch baking dish.
3. In a small bowl, mix Thousand Island dressing and sour cream. Set aside.
4. Drain sauerkraut extremely well, squeezing out excess moisture with paper towels or a clean kitchen towel.

Assemble the Bake

1. Bottom Crust: Unroll one tube of crescent dough and press seams together to form a solid sheet. Press evenly into the bottom of the baking dish.
2. Meat & Kraut: Sprinkle half of the corned beef over the dough. Evenly distribute sauerkraut on top, followed by 1 cup Swiss cheese.
3. Sauce Layer: Spoon and gently spread half of the sauce mixture over the cheese. Add remaining corned beef.
4. Top Crust: Unroll second tube of crescent dough and place over the filling. Pinch or press edges to seal as best as possible.
5. Finish: Brush top with melted butter, sprinkle with seasoning, and cut a few small slits for steam.

Bake

1. Bake uncovered for 20–25 minutes, until the top is deep golden brown.
2. Remove from oven and sprinkle remaining 1 cup Swiss cheese over the top.
3. Return to oven for 3–5 minutes, just until cheese melts.
4. Let rest 5–10 minutes before slicing.

Serve

• Garnish with chopped parsley or dill.
• Serve warm with extra Thousand Island dressing for dipping.

Chef’s Tips & Variations

• Drain That Kraut: This is the key to avoiding a soggy crust—squeeze thoroughly.
• Rachel Style: Swap corned beef for pastrami or turkey.
• Rye Flavor Boost: Sprinkle caraway seeds between the meat and sauerkraut layers.
• Make It Ahead: Assemble up to 4 hours in advance, cover, and refrigerate. Add 3–5 minutes to bake time.
• Homemade Thousand Island: Mix ½ cup mayo, 2 Tbsp ketchup, 1 Tbsp sweet pickle relish, 1 tsp white vinegar, and a pinch of onion powder.

Serving Suggestions

• Pair with a crisp cucumber salad or apple coleslaw.
• Serve with dill pickle spears and spicy mustard.
• Ideal for St. Patrick’s Day, game day, or cozy family dinners.

Easy, cheesy, and packed with nostalgic deli flavor—this Crescent Reuben Bake delivers everything you love about a classic Reuben without the fuss of grilling sandwiches.