REUBEN BAKE WITH LAYERS

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.

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