Homemade Reuben Bake
Ingredients:
2 cans (8 oz each) refrigerated crescent rolls
1 lb sliced corned beef
1 can (14 oz) sauerkraut, drained and squeezed dry
1 ½ cups shredded Swiss cheese
½ cup Thousand Island dressing
1 tablespoon Dijon mustard
1 teaspoon caraway seeds (optional)
2 tablespoons melted butter
Fresh parsley, chopped (for garnish)
Directions:
1. **Preheat Oven**: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. **Prepare Crescent Dough**: Unroll one can of crescent rolls and press the dough into the bottom of the baking dish, sealing any perforations to form a solid crust.
3. **Layer Ingredients**: Spread the corned beef evenly over the dough. Next, layer the drained sauerkraut on top of the corned beef. Sprinkle with shredded Swiss cheese.
4. **Make Dressing Mixture**: In a small bowl, mix together the Thousand Island dressing and Dijon mustard. Drizzle this mixture evenly over the cheese layer.
5. **Top with Dough**: Unroll the second can of crescent rolls and carefully place it over the layers, pinching the edges to seal the top crust.
6. **Add Finishing Touches**: Brush the melted butter over the top of the crescent roll dough. If using, sprinkle with caraway seeds.
7. **Bake**: Bake for 20-25 minutes, or until the top is golden brown and the filling is hot and bubbly.
8. **Garnish and Serve**: Let the bake cool slightly, then garnish with fresh chopped parsley. Slice and serve warm.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Servings: 6-8 servings | Kcal: Approximately 380 kcal per serving
