Cheesy Reuben Bake (Print Version)

Layers of tangy sauerkraut, melty cheese, and savory corned beef baked between flaky, golden crescent dough. Perfect for dinner or party spreads.

# Ingredients:

→ Main Ingredients

01 - 1/3 cup of Thousand Island dressing
02 - 8 slices of Swiss cheese
03 - 3/4 cup sauerkraut with liquid removed
04 - 3/4 lb of thinly sliced, cooked corned beef
05 - 8 oz tube of crescent roll dough, chilled

→ For the Crust

06 - 1 beaten egg white for brushing over the top layer

# Steps:

01 - Turn your oven to 375°F (190°C) and prep your 8×8 baking dish by greasing it lightly with butter or a quick spray of cooking oil.
02 - Grab a small bowl, toss in the sauerkraut, and mix it well with the Thousand Island dressing. Set it to the side for later.
03 - Roll out the crescent dough and cut it in half. Using one portion, seal any splits or lines in the dough, then spread it into a smooth 12-inch square on a floured surface.
04 - Lay out the dough neatly in the greased baking dish so it completely covers the bottom. Pop it in the oven for 8–10 minutes until it’s just starting to get golden.
05 - Take the crust out of the oven. Layer half the Swiss cheese slices on the bottom, follow with the corned beef, and then the sauerkraut mix. Use the rest of the cheese to finish off the top.
06 - Take the remaining dough and roll it out to a 9-inch square, closing up any lines or holes. Lay this piece on top of the filling to cover everything completely.
07 - Press the edges of the top and bottom dough together to seal it all up. Use a pastry brush and coat the top crust with the egg white for a nice glossy finish.
08 - Put the dish back in and bake for 15–20 minutes. Keep an eye out for a golden brown crust and gooey melted cheese.
09 - Once it’s out of the oven, give it about 5 minutes to cool so the layers firm up. Slice it into portions and dig in.

# Helpful Notes:

01 - Pair this dish with a simple salad or chop it into appetizer-size squares for a party snack.
02 - To prevent a soggy crust, remove as much moisture as you can from the sauerkraut before mixing.
03 - You can prep ingredients ahead, but for the best texture, bake it fresh before serving.

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