Reuben Crescent Bake


  • Can refrigerated crescent rolls
  • 1 C. Sauerkraut drained
  • ¼ C. Thousand island dressing
  • ½ lb. Shaved corned beef deli meat
  • 8 Slices Swiss cheese


  1. Place the crescent roll dough out onto a lightly floured surface and separate it in half.
  2. Pinch together the perforated edges of the dough.
  3. Roll half of the dough out until it is a rectangle about 12 inches long.
  4. Place the dough onto a parchment or silicone mat lined baking sheet and bake for 10 minutes.
  5. Remove the crust from the oven and top with four slices of the swiss cheese.
  6. Mix together the sauerkraut and the thousand island dressing in a bowl.
  7. Place the corned beef in a layer on top of the swiss cheese, and spread the sauerkraut mixture over it.
  8. Top with another four slices of swiss cheese.
  9. Roll out the other half of the dough, and spread it over the mixture, pinching the edges closed around the bottom.
  10. Bake for 20 minutes longer until browned.

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