Ingredients
2 (8 oz) cans crescent roll dough 🥐
¾ lb sliced corned beef, chopped 🥩
8 oz Swiss cheese, sliced or shredded 🧀
1 cup sauerkraut, drained well 🥬
½ cup Thousand Island dressing 🥫
1 egg, beaten 🥚
1 teaspoon caraway seeds (optional) 🌿
1 tablespoon melted butter 🧈
Instructions
1. Preheat & Prep:
Preheat oven to 375°F (190°C).
Grease a 9×13-inch baking dish.
2. Layer the Base:
Roll out one can of crescent roll dough and press it into the bottom of the dish.
Gently pinch the seams together to form a solid layer.
3. Add the Fillings:
Spread Thousand Island dressing evenly over the dough.
Layer with half of the Swiss cheese, followed by all of the corned beef and sauerkraut.
Top with the remaining Swiss cheese.
4. Seal the Top:
Roll out the second can of crescent dough and place it over the filling.
Pinch the seams and edges together to seal.
5. Add Finishing Touches:
Brush the top with beaten egg and melted butter for a golden crust.
Sprinkle with caraway seeds for extra Reuben flavor (optional).
6. Bake & Serve:
Bake for 25–30 minutes, or until golden brown.
Let it cool slightly, then slice into squares and serve warm.