Crescent Reuben Bake: A Slice of Sunday Comfort
Ingredients
Serves 8
The Heart of the Bake
2 (8 oz) cans refrigerated crescent roll dough (not “sheets”—you need the perforated triangles!)
1 lb corned beef, thinly sliced or shredded (deli-sliced works—ask for “extra tender”!)
8 slices Swiss cheese (not pre-shredded—slices melt smoother!)
1½ cups sauerkraut, well-drained and patted dry (key for no soggy crust!)
½ cup Thousand Island dressing (homemade or store-bought—Kraft is classic!)
The Golden Finish
1 large egg, beaten with 1 tbsp water
1 tsp caraway seeds (optional but so Joye—for your bold-flavor love!)
Optional: Pinch of onion powder rubbed into sauerkraut
✅ Joye’s Pro Tips
Drain sauerkraut overnight: Press in a colander with a weighted plate. Pat dry with paper towels—moisture is the enemy of crisp crust!
Warm the corned beef: Microwave 30 seconds before layering—helps flavors meld.
Seal the dough: Pinch edges like pie crust—keeps filling from oozing.
Step-by-Step Instructions
