Directions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Prepare the Base Layer: Unroll one can of crescent roll dough and press it into the bottom of the prepared baking dish, sealing any perforations to create a solid layer.
- Layer the Ingredients: Evenly spread the chopped corned beef over the dough. Next, layer the sauerkraut on top of the corned beef. Drizzle the Russian dressing over the sauerkraut and sprinkle with the shredded Swiss cheese.
- Top with Crescent Dough: Unroll the second can of crescent roll dough and place it over the cheese layer, sealing the edges and any perforations.
- Add Egg Wash and Caraway Seeds: Brush the top layer of crescent dough with the beaten egg. Sprinkle with caraway seeds, if using.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the filling is bubbly.
- Cool and Serve: Let the bake cool for a few minutes before slicing and serving. Enjoy!
Kitchen Equipment Needed
- 9×13-inch baking dish
- Pastry brush
- Measuring cups and spoons
- Spatula
Tips and Shortcuts
- Pre-Shredded Cheese: Save time by using pre-shredded Swiss cheese.
- Leftover Corned Beef: This recipe is perfect for using up leftover corned beef from a previous meal.
- Customizable: Feel free to add or substitute ingredients to suit your taste, such as adding sautéed onions or bell peppers for extra flavor.
Recipe Swaps and Variations
- Turkey Reuben: Substitute the corned beef with sliced turkey for a lighter version of this bake.
- Vegetarian Option: Replace the corned beef with a plant-based deli meat and use a vegan Russian dressing for a vegetarian version.
- Gluten-Free: Use a gluten-free crescent roll dough if you need a gluten-free option.
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through. You can also microwave individual portions for a quicker reheating option.