Prep time: 10 mins | Cook time: 25 mins | Additional time: 5 mins | Total time: 40 mins | Servings: 4

This Reuben Crescent Bake tastes fantastic and is insanely easy to make. This Reuben Crescent Bake has been one of my favorites! I love to serve this with homemade soup for a simple dinner any time!


¾ lb thin-sliced cooked corned beef

⅓ c. thousand island salad dressing

8 slices of Swiss cheese

¾ c. sauerkraut – drained and squeezed dry

1 beaten egg white

1 (8 oz.) tube refrigerated crescent rolls (such as Pillsbury®)


Step 1: Prepare the oven. Preheat it to 375 degrees. Ready an 8 x 8-inch baking dish. Grease and set aside.

Step 2: In a bowl, place the sauerkraut and thousand island salad dressing. Mix well until blended. After unrolling the crescent roll dough, cut it in half. Onto a floured surface, place one-half of the dough. To make 1 sheet, pinch the perforations of the dough closed.

Step 3: To about 12-inch square, roll the dough sheet and fit it into the prepared baking sheet. Pinch the perforations closed on 2nd half of the dough and roll it out to about 9-inch square. Set aside.

Step 4: Place the crust into the preheated oven and bake for about 8 to 10 minutes or until lightly browned.

Step 5: Take the crust out of the oven. Into the bottom of the crust, place 4 slices of cheese and top with the corned beef followed by the sauerkraut mixture. On top, place the rest of the 4 slices of Swiss cheese and top with the sauerkraut mixture.

Step 6: Onto the filled baking sheet, lay the second crescent roll dough sheet, pressing the top crust onto the edges to seal. Then, brush with the beaten egg white.

Step 7: Return to the oven and bake for about 15 to 20 minutes or until the cheese has melted and the crust is golden brown. Remove from the oven when done and allow the Reuben Crescent Bake to cool for about 5 minutes.

Step 8: Slice and serve. Enjoy!

Nutritional Facts:

Per Serving: 658 calories; protein 36.9g; carbohydrates 32.1g; fat 42.1g; cholesterol 114.6mg; sodium 2122.9mg.