Craving the classic, bold flavors of a Reuben sandwich but want something a little different? This Reuben Crescent Bake is your answer. It wraps up all the savory goodness of corned beef, tangy sauerkraut, melted Swiss cheese, and creamy Thousand Island dressing in a warm, buttery crescent roll crust. The first paragraph is the perfect place to introduce your family to this easy and delicious meal. It’s the perfect easy dinner for a busy weeknight, a crowd-pleasing appetizer for game day, or a unique potluck dish that will have everyone asking for the recipe.
We’ve designed this recipe to be incredibly simple, using refrigerated crescent roll dough to cut down on prep time without sacrificing flavor. In just a few steps, you can assemble a hearty and satisfying bake that tastes like it came from a deli. Get ready to fall in love with your new favorite way to enjoy Reuben flavors.
Why You’ll Love This Reuben Crescent Bake
This isn’t just another casserole; it’s a flavor-packed meal that comes together in a flash. Here’s why it will become a staple in your recipe collection:
- Quick and Easy: With simple ingredients and minimal prep, you can have this bake in the oven in under 20 minutes.
- Crowd-Pleasing Flavors: The combination of savory, tangy, and cheesy is a proven winner for all ages.
- Versatile Dish: Serve it as a main course for dinner, slice it into smaller squares for an appetizer, or enjoy it for a hearty lunch.
- Perfect Use for Leftovers: Have leftover corned beef from St. Patrick’s Day? This is the most delicious way to use it up!
The Key Ingredients for Your Crescent Bake
The magic of this dish comes from combining a few simple, yet powerful, ingredients. Here’s what you’ll need:
Crescent Roll Dough
We use a tube of refrigerated crescent roll dough as the base. It creates a wonderfully flaky and buttery crust that holds all the fillings perfectly. Just unroll the dough and press it into your baking dish—no mixing or kneading required.
Corned Beef
Deli-sliced corned beef is the easiest option here. Ask for a medium thickness at the deli counter, then give it a rough chop at home. This ensures you get savory meat in every single bite.
Swiss Cheese
What’s a Reuben without Swiss cheese? We use sliced Swiss for its iconic nutty flavor and incredible melting ability. It creates that irresistible cheese pull everyone loves.
Sauerkraut
This is a key ingredient for that classic Reuben tang. The most important step is to drain it thoroughly. Squeeze out as much liquid as you can to prevent the bottom crust from becoming soggy.
Thousand Island Dressing
This creamy, tangy dressing brings everything together. You can use your favorite store-bought brand or even make your own if you’re feeling ambitious.
Egg Wash & Toppings
A simple egg wash (one egg beaten with a splash of water) gives the crust a beautiful golden-brown sheen. For an authentic deli touch, sprinkle some caraway seeds over the top before baking.
Step-by-Step Instructions
Follow these simple steps to assemble your Reuben Crescent Bake:
- Preheat and Prep: Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Form the Crust: Unroll the crescent roll dough and press it into the bottom and slightly up the sides of the prepared baking dish. Pinch the seams together to form a solid crust.
- Layer the Ingredients: Spread the Thousand Island dressing evenly over the crescent dough. Next, layer the chopped corned beef, followed by the well-drained sauerkraut, and finally, top with the slices of Swiss cheese.
- Create the Top Crust: If using a second can of dough for a top crust, roll it out and place it over the cheese layer, pinching the edges to seal. If not, your bake is ready for the finishing touches.
- Egg Wash and Bake: Brush the top of the dough with the egg wash and sprinkle with caraway seeds. Bake for 20-25 minutes, or until the crescent dough is a deep golden brown and the cheese is fully melted and bubbly.
- Rest and Serve: Let the bake cool for about 5-10 minutes before slicing. This helps it set and makes for cleaner cuts.
Pro Tips for a Perfect Reuben Crescent Bake
Want to guarantee fantastic results? Keep these expert tips in mind.
- The Secret to No Soggy Bottoms: The absolute key is draining the sauerkraut completely. Place it in a colander and press down firmly with a spoon or your hands to squeeze out every last drop of moisture. A wet filling is the enemy of a crisp crust.
- Choosing Your Corned Beef: While deli-sliced is convenient, you can also use leftover cooked corned beef. Just be sure to shred or chop it into bite-sized pieces for even distribution. If you like a spicier kick, try using pastrami instead. For another great meat-filled pastry, check out our Easy Ham and Cheese Puff Pastry.
- The Best Swiss Cheese to Use: A good quality Swiss cheese will make a difference. If you can, buy a block and shred it yourself for the best meltability, or use classic deli slices. Gruyère is also a fantastic, nutty substitute.
Delicious Variations to Try
While the classic recipe is a hit, feel free to get creative! Here are a few ideas:
- Spicy Reuben Bake: Mix a little horseradish into the dressing or use pepper jack cheese instead of Swiss for a spicy kick.
- Turkey Reuben (The “Rachel”): Swap the corned beef for sliced turkey and the sauerkraut for coleslaw.
- Pickle Lover’s Version: Add a layer of chopped dill pickles on top of the sauerkraut for extra crunch and tang.
What to Serve with Your Bake
This Reuben Crescent Bake is hearty enough to be a meal on its own, but it also pairs wonderfully with a few simple sides. A crisp green salad, a side of steamed vegetables, or a classic dill pickle spear are all excellent choices. For a different but equally delicious cheesy meal, you might also like these Ranch Chicken Bombs. Or if you love comforting casseroles, try our Hearty Cowboy Casserole.
Storing and Reheating Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For the best results when reheating, use an oven or toaster oven set to 350°F (175°C) and heat for 10-15 minutes, or until warmed through. This will help re-crisp the crescent dough. While you can use a microwave, the crust will be much softer.
Frequently Asked Questions
It’s best baked fresh to ensure the crescent dough is crispy. However, you can assemble the entire dish without the egg wash, cover it tightly, and refrigerate it for up to 4 hours before baking. Just add the egg wash right before it goes into the oven.
Absolutely! Using pastrami instead of corned beef is a delicious variation. Pastrami often has a smokier, peppery flavor that works wonderfully with the other ingredients.
The most important step is to drain your sauerkraut extremely well. Use a colander and press down firmly to squeeze out all excess liquid. A drier filling is the key to a crisp bottom crust.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in an oven or air fryer at 350°F (175°C) for 10-15 minutes. This method helps the crust become crispy again, which the microwave won’t do.
This bake is quite rich, so it pairs well with simple, fresh sides. A crisp green salad with a light vinaigrette, steamed green beans, or classic dill pickle spears are all excellent choices to balance the meal.
The Perfect Anytime Meal
This Reuben Crescent Bake is the ultimate comfort food mashup, delivering all the deli flavors you love in an easy-to-make casserole. It’s a guaranteed hit for any occasion. We hope you love making and sharing this recipe. If you do, please let us know in the comments below and share it with your friends on Pinterest!
Reuben Crescent Bake Recipe
Reuben Crescent Bake: The Ultimate Easy Cheesy Recipe
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Unroll the crescent roll dough and press it into the bottom and slightly up the sides of the prepared baking dish. Pinch the seams together to form a solid crust.
- Spread the Thousand Island dressing evenly over the crescent dough. Layer the chopped corned beef, followed by the well-drained sauerkraut, and finally, top with the slices of Swiss cheese.
- Brush the top of the dough (or just the edges if leaving it open-faced) with the egg wash. Sprinkle with caraway seeds.
- Bake for 20-25 minutes, or until the crescent dough is a deep golden brown and the cheese is fully melted and bubbly.
- Let the bake cool for 5-10 minutes before slicing and serving to allow it to set.
Notes
Tip 2: You can easily substitute pastrami for corned beef, or use a mix of both for more complex flavor.
Tip 3: For the best melt, use freshly shredded Swiss cheese, but deli slices work perfectly fine and are very convenient.
