Ingredients:
• 1 tube (8 oz) refrigerated crescent roll dough
• 1 lb sliced corned beef
• 1 can (14 oz) sauerkraut, drained and patted dry
• 2 cups shredded Swiss cheese
• ½ cup Thousand Island dressing
• 2 tbsp Dijon mustard
• 1 tsp caraway seeds (optional, for rye flavor)
• 1 tbsp butter, melted
Instructions:
1. Preheat Oven: Set to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Layer the Base: Unroll half of the crescent roll dough and press it into the bottom of the dish, sealing any seams.
3. Build the Layers:
• Spread Dijon mustard over the dough.
• Add half the corned beef in an even layer.
• Spread half the sauerkraut on top.
• Drizzle with half the Thousand Island dressing.
• Sprinkle 1 cup of Swiss cheese.
• Repeat with the remaining corned beef, sauerkraut, dressing, and cheese.
4. Top Layer: Place the remaining crescent roll dough over the top, stretching to fit. Brush with melted butter and sprinkle with caraway seeds.
5. Bake: Bake for 20-25 minutes or until golden brown and bubbly.
6. Cool & Serve: Let it cool for a few minutes before slicing into squares. Serve warm.
Enjoy this Reuben Bake as a hearty main dish or party appetizer! Let me know if you’d like any modifications.