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Reuben Crescent Bake

the.instructor's picture
  Refrigerated crescent rolls 16 Ounce (2 Tubes, 8 Ounce Each)
  Sliced swiss cheese 1 Pound
  Sliced deli corned beef 1 1⁄4 Pound
  Canned sauerkraut 14 Ounce, rinsed and well drained (1 Can)
  Thousand island salad dressing 2⁄3 Cup (10.67 tbs)
  Egg white 1 , beaten
  Caraway seeds 3 Teaspoon

Unroll one tube of crescent dough into one long rectangle; seal the seams and perforations.
Press onto the bottom of a greased 13-inchx 9-inchx 2-inch baking dish.
Bake at 375 degree for 8-10 minutes or until golden brown.
Layer with half of the cheese and all of the corned beef.
Combine sauerkraut and salad dressing; spread over beef.
Top with remaining cheese.
On a lightly floured surface, press or roll second tube of crescent dough into a 13-inchx 9-inch rectangle, sealing seams and perforations.
Place over cheese.
Brush with egg white; sprinkle with caraway seeds.
Bake for 12-16 minutes or until heated through and crust is golden brown.
Let stand for 5 minutes before cutting.

Recipe Summary

Side Dish

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 462 Calories from Fat 276

% Daily Value*

Total Fat 31 g47.5%

Saturated Fat 12.9 g64.5%

Trans Fat 0 g

Cholesterol 139.1 mg46.4%

Sodium 1340.7 mg55.9%

Total Carbohydrates 19 g6.3%

Dietary Fiber 2.2 g8.8%

Sugars 8.4 g

Protein 29 g57.4%

Vitamin A 11.4% Vitamin C 10.2%

Calcium 41.8% Iron 12.9%

*Based on a 2000 Calorie diet

Reuben Crescent Bake Recipe