recipes

Reuben Bake

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INGREDIENTS

  • 2 tubes (8 ounces each) refrigerated crescent rolls, divided
  • 1 pound sliced Swiss cheese, divided
  • 1-1/4 pounds sliced deli corned beef
  • 1 can (14 ounces) sauerkraut, rinsed and well drained
  • 2/3 cup Thousand Island salad dressing
  • 1 egg white, lightly beaten
  • 3 teaspoons caraway seeds

DIRECTIONS

  • Preheat oven to 375°. Unroll one tube of crescent dough into one long rectangle; seal seams and perforations. Press onto the bottom of a greased 13×9-in. baking dish. Bake 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 13×9-in. rectangle, sealing seams and perforations. Place over cheese. Brush with egg white; sprinkle with caraway seeds.
  • Bake 12-16 minutes or until heated through and crust is golden brown. Let stand 5 minutes before cutting.

 

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NUTRITION FACTS

1 piece: 610 calories, 39g fat (18g saturated fat), 108mg cholesterol, 1905mg sodium, 28g carbohydrate (8g sugars, 2g fiber), 31g protein.

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