REUBEN CRESCENT BAKE

The Reuben sandwich holds a special place in the hearts of many, a classic deli favorite known for its hearty combination of corned beef, Swiss cheese, sauerkraut, and thousand island dressing. This recipe takes the beloved Reuben and transforms it into a shareable, melt-in-your-mouth dish perfect for gatherings, breakfast, or a delightful snack. Picture a large, golden-brown grilled cheese filled with all the traditional Reuben flavors, topped off with an unexpected layer of crescent rolls and a touch of chocolate to create an enticing dip for your Russian dressing. This twist on the classic sandwich is sure to impress and satisfy any crowd.I remember the first time I made these Reuben squares for a family brunch. The kitchen was filled with the comforting aroma of baking bread and melting cheese, and the sight of everyone eagerly reaching for seconds was a testament to how irresistible this dish is. It’s not just the flavor that makes it special, but also the joy of sharing it with loved ones. The combination of savory and slightly sweet, the crispy and gooey textures – it’s a symphony of contrasts that come together harmoniously in every bite.

INGREDIENTS:

3/4 cup sauerkraut, drained and squeezed dry

1/3 cup thousand island salad dressing

1 (8 ounces) tube refrigerated crescent rolls

3/4 pound thin-sliced cooked corned beef

8 slices Swiss cheese

1 beaten egg white

DIRECTIONS:

1. PREHEAT AND PREPARE

Preheat your oven to 190 degrees C (375 degrees F). Grease an 8×8-inch baking dish to ensure easy removal of the Reuben squares later on.

2. PREPARE THE SAUERKRAUT MIXTURE

In a bowl, combine the sauerkraut and thousand island salad dressing. Mix until well combined. This mixture will add that distinctive tangy flavor and creamy texture that is essential to a good Reuben.

3. PREPARE THE CRESCENT ROLL DOUGH

Unroll the crescent roll dough and cut it in half. Place one half of the dough on a floured work surface. Pinch the perforations closed to create a seamless sheet of dough. Roll out this dough sheet until it measures about 12 inches square.

4. FORM THE BOTTOM CRUST

Place the rolled-out dough sheet into the greased baking pan, ensuring it covers the bottom completely. This layer will form the base crust of your Reuben squares.

5. PREBAKE THE BOTTOM CRUST

Prebake the dough crust in the preheated oven until it is lightly browned, which should take about 8 to 10 minutes. This step helps ensure the bottom crust is crispy and holds up well under the filling.

6. LAYER THE FILLING

Once the crust is prebaked, remove the pan from the oven. Begin layering the ingredients:

Lay 4 slices of Swiss cheese evenly over the bottom crust.

Add the thinly sliced corned beef on top of the cheese slices.

Spread the sauerkraut and thousand island dressing mixture over the corned beef.

Finally, place the remaining 4 slices of Swiss cheese on top of the sauerkraut mixture.

7. PREPARE THE TOP CRUST

Take the second half of the crescent roll dough and pinch the perforations closed. Roll it out to about 9 inches square. This will be the top crust of your Reuben squares.

8. SEAL AND BRUSH WITH EGG

Place the rolled-out dough over the layered ingredients in the baking dish. Press down gently around the edges to seal the top crust to the bottom crust. Brush the top with the beaten egg white. This will give the crust a beautiful golden-brown color as it bakes.

9. BAKE TO PERFECTION

Return the baking dish to the oven and bake until the cheese is melted and the crust is golden brown, approximately 15 to 20 minutes. Once baked, let the dish stand for about 5 minutes before slicing. This resting period allows the cheese to set slightly, making it easier to cut into neat squares.