Easy Deli-Inspired Dinner Idea (Printable Format)
A warm, flaky crescent roll bake packed with corned beef, Swiss cheese and tangy sauerkraut. The perfect comfort food dinner for busy weeknights.
# What You'll Gather:
→ Base
01 -
2 cans refrigerated crescent roll dough
02 -
1 pound corned beef, torn into bite-sized pieces
03 -
8 slices Swiss cheese
→ Filling
04 -
1½ cups sauerkraut, drained and patted dry
05 -
½ cup Thousand Island dressing
→ Topping
06 -
1 egg, lightly beaten
07 -
1 teaspoon caraway seeds (optional, but adds that rye bread flavor)
# Step-by-Step Instructions:
01 -
Preheat your oven to 375°F. Grab a 9×13-inch baking dish and give it a quick coat of cooking spray or butter so nothing sticks later.
02 -
Pop open one can of crescent dough and press it into the bottom of your dish. Use your fingers to pinch any seams together so you have one solid piece of dough covering the bottom.
03 -
Lay 4 slices of Swiss cheese over the dough base. Scatter the corned beef evenly on top of the cheese layer.
04 -
Spread the well-drained sauerkraut over the meat. Don't skip patting it dry – nobody wants soggy dough! Drizzle that Thousand Island dressing all over in an even layer.
05 -
Layer on the remaining 4 slices of Swiss cheese. Unroll the second can of crescent dough and carefully place it on top, stretching to cover everything. Press down around the edges to seal it up.
06 -
Brush the top with beaten egg – this gives it that beautiful golden color when baked. If you're using caraway seeds, sprinkle them over the top now.
07 -
Slide the dish into your preheated oven and bake for 25-30 minutes, until the top is puffy and golden brown and you can see the filling bubbling around the edges.
08 -
Let it sit for about 5 minutes before cutting (trust me, it's worth the wait). Cut into squares and watch it disappear faster than you thought possible.
# Important Tips:
01 -
This bake transforms all the flavors of a classic Reuben sandwich into a family-style dish that's perfect for dinner, game day, or potlucks.
02 -
You can prep this up to 8 hours ahead – just assemble, cover with foil, refrigerate, and bake right before you're ready to eat.
03 -
Leftovers keep well in the fridge for about 3 days and can be frozen for quick meals later on.