Crescent Reuben Bake: A Slice of Sunday Comfort
1. Prep & Preheat
→ Preheat oven to 375°F (190°C).
→ Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
2. Build the Base (The Quiet Foundation)
→ Unroll one can of crescent dough; press into the bottom of the dish, sealing perforations with your fingers.
→ Layer 4 slices Swiss cheese over dough (tuck edges under to prevent burning).
3. Layer with Love
→ Spread corned beef evenly over cheese.
→ Scatter drained sauerkraut (and onion powder, if using) in a tight layer.
→ Drizzle Thousand Island dressing like rain over the sauerkraut.
→ Top with remaining 4 slices Swiss cheese.
4. Seal & Shine
→ Unroll second can of crescent dough; place over filling.
→ Pinch edges firmly to seal (no gaps!).
→ Brush top with beaten egg; sprinkle with caraway seeds.
5. Bake to Golden Perfection
→ Bake 25–30 minutes, until:
✓ Top is deep golden-brown and puffed
✓ Filling bubbles gently at the edges
✅ Pro tip: Tent with foil at 20 minutes if top browns too fast.
6. Rest & Serve
→ Let rest 5 minutes (filling sets—no runny slices!).
→ Cut into squares with a sharp knife.
→ Serve warm—never cold (this is a hotdish!).
Tips for Perfect Bake (Joye-Approved!)
