Crescent Roll Reuben Bake

Ooo yes—Crescent Roll Reuben Bake is cozy, melty, and dangerously easy 😄
Here’s a solid, crowd-pleasing version:

🥐 Crescent Roll Reuben Bake

Ingredients

• 2 cans refrigerated crescent roll dough

• 1 lb sliced corned beef (or pastrami if you’re feeling rebellious)

• 8 oz Swiss cheese, sliced or shredded

• 1½–2 cups sauerkraut, well drained

• ½–¾ cup Thousand Island dressing

• Optional: caraway seeds (very Reuben-authentic)

Instructions

1. Heat oven to 375°F (190°C). Grease a 9×13 baking dish.

2. Bottom layer: Unroll one can of crescent dough and press it into the bottom of the dish, sealing seams.

3. Layer it up:

   • Corned beef

   • Sauerkraut

   • Swiss cheese

   • Drizzle evenly with Thousand Island

4. Top layer: Unroll the second can of crescent dough and lay it over the top. Gently pinch seams.

5. Optional flex: Sprinkle caraway seeds on top.

6. Bake uncovered for 25–30 minutes, until golden brown and cooked through.

7. Rest 5 minutes, slice, and devour.

🔥 Pro Tips

• Drain sauerkraut really well (like, squeeze it) or the bottom gets soggy.

• Want extra crisp? Brush the top with a little melted butter before baking.

• Serve with extra Thousand Island or spicy mustard on the side.

If you want, I can give you a slow-cooker version, a mini appetizer version, or a lighter twist—just say the word.