If you’re a fan of the iconic Reuben sandwich, get ready to fall in love with its warm, flaky cousin—the Reuben Crescent Bake. This recipe transforms the classic flavors of corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing into a bubbly, golden bake wrapped in buttery crescent roll dough. It’s everything you love about the sandwich, but with a comforting, casserole-style twist that makes it perfect for sharing.
Whether you’re serving it as a weeknight dinner, a party appetizer, or part of a weekend brunch, this dish delivers big flavor with minimal effort. The combination of savory corned beef, tangy sauerkraut, and gooey cheese melts beautifully between layers of crescent dough, creating a satisfying contrast of textures in every bite. The Thousand Island dressing ties it all together with creamy, sweet-tangy goodness.
Using store-bought crescent roll dough keeps this recipe incredibly simple and quick to prepare. An egg wash gives the top a beautiful golden finish, and a sprinkle of caraway seeds adds that signature deli-inspired flavor. It’s hearty, satisfying, and easy to slice into squares for serving.
This Reuben Crescent Bake is the kind of dish that disappears fast. Serve it with extra dressing on the side and watch everyone come back for seconds.
Servings: 6–8
Prep Time: 10 minutes
Bake Time: 25 minutes
Total Time: 35 minutes
Ingredients:
- 2 cans crescent roll dough
- 1 lb corned beef, thinly sliced
- 1½ cups shredded Swiss cheese
- 1 cup sauerkraut, drained and patted dry
- ½ cup Thousand Island dressing
- 1 egg, beaten (for egg wash)
- 1 tsp caraway seeds (optional)
Instructions:
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish or similar-sized pan.
- Unroll one can of crescent dough and press it into the bottom of the dish, pinching the seams to form a solid base.
- Spread the Thousand Island dressing evenly over the dough.
- Layer on the sliced corned beef, followed by the sauerkraut and shredded Swiss cheese.
- Unroll the second can of crescent dough and lay it over the filling. Pinch the edges and seams to seal.
- Brush the top with beaten egg and sprinkle with caraway seeds for that classic Reuben touch.
- Bake uncovered for 20–25 minutes, or until golden brown and bubbly.
- Allow to cool for about 5 minutes before slicing into squares. Serve warm with extra Thousand Island dressing for dipping.
Variations:
- Turkey Reuben: Swap corned beef for sliced turkey and use coleslaw instead of sauerkraut for a “Rachel” twist.
- Spicy Kick: Add a few slices of pickled jalapeños or a drizzle of spicy mustard for heat.
- Extra Crunch: Brush the top with garlic butter or sprinkle with crushed rye crackers before baking.
- Mini Version: Use crescent roll sheets to make individual pockets or muffin-sized bakes for parties.
Tips:
- Be sure to pat the sauerkraut dry to avoid excess moisture that can make the dough soggy.
- Let the bake rest for a few minutes after removing from the oven—this helps the layers set for easier slicing.
- This dish is just as delicious reheated the next day. Store leftovers in an airtight container in the fridge and warm in the oven or toaster oven for best texture.
- Serve with dill pickles or a side salad to round out the meal.
This Reuben Crescent Bake is comfort food at its finest—crispy, cheesy, savory, and packed with flavor. It’s a fun twist on a deli classic that’s sure to become a favorite in your recipe rotation.
