Reuben Crescent Bake

Reuben Crescent Bake

(8-12 servings)

Ingredients:

2 pkg. Refrigerated Crescent Rolls

1 lb. Swiss Cheese, sliced

1 ¼ lb. Deli Corned Beef, sliced

1 can (14 oz.) Sauerkraut, rinsed and drained well

2/3 cup Thousand Island Dressing

1 large Fresh Egg White, lightly beaten

3 tsp. Caraway Seeds

Directions:

Place one unrolled crescent roll dough and press into a lightly greased 9x13 baking dish.  Use a fork to poke holes in bottom dough.  Bake in a pre-heated 375-degree oven for 8-10 minutes or until crust is golden brown.  After letting the baked dough cool slightly, layer half the cheese over dough, followed by all the corned beef.  In a medium bowl, combine sauerkraut and thousand island dressing before spreading over the meat evenly.  Top this with remaining cheese.  On a lightly floured surface, unroll second dough and press to seal all seams.  Place this dough over the cheese, sealing edges and sides to baking dish.  Brush beaten egg white over top crust and sprinkle with caraway seeds.  Return to the pre-heated oven and bake 12-16 minutes or until heated through and crust is golden brown.  Let stand 5 minutes before serving.

Note:               I suggest you let the ingredients sit out on the counter for 15 minutes before assembling the dish.  This takes a little of the chill off the ingredients and helps the dish to heat through better.

Ideas for Future Efforts

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