Reuben Crescent Bake is a delicious, easy-to-make hot sandwich dish made with refrigerated crescent rolls, sauerkraut, Swiss cheese, thousand island dressing, and corned beef. It’s the perfect crowd-pleaser for parties or family gatherings! This tasty dish is ready quickly with few ingredients and minimal prep time.
In this article, we will discuss what exactly a Reuben crescent bake is, some variations of the dish, how to make it, nutrition facts, and other tips. So, let’s get started!
What is a Reuben Crescent Bake?
The Reuben Crescent Bake is a delicious and flavorful recipe inspired by the classic Reuben sandwich. It brings together the delightful components of the sandwich—corned beef, Swiss cheese, sauerkraut, and thousand island dressing—encased within a crescent-shaped pastry.
Typically, the dish involves rolling these ingredients into crescent roll dough and baking them until they turn golden and crispy. The outcome is a delectable, warm indulgence that perfectly balances various textures and flavors.
The tender corned beef, tangy sauerkraut, melted cheese, and creamy dressing harmonizes with the flaky pastry, resulting in a genuinely mouthwatering blend. The Reuben crescent bake is a favored choice for gatherings, simply a comforting and delicious meal shared with loved ones.
What does It taste like?
When it comes to taste, the Crescent Reuben Bake has all the deliciousness of a traditional Reuben sandwich, with the added benefit of a crispy and flaky puff pastry wrapping. The flavor combination of pastrami, cheese, sauerkraut, and Thousand Island dressing is sure to transport you in each delicious bite.
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How Did I first get introduced to the Crescent Reuben Bake?
My first introduction to the Reuben Crescent Bake was at a neighborhood potluck party. A tantalizing aroma filled the air as I walked into the lively gathering, drawing me toward the kitchen. I spotted a crowd gathered around a table adorned with various homemade dishes. Curiosity piqued, I joined the eager onlookers.
A fellow party-goer, who happened to be a passionate cook, stood proudly beside a golden-brown, crescent-shaped creation. She explained that her take on the classic Reuben sandwich was transformed into a delectable baked dish.
That evening, the Reuben Crescent Bake became an instant favorite. I couldn’t resist returning for seconds, savoring each mouthful and the newfound culinary delight. Since then, I’ve been inspired to recreate the dish in my kitchen, always grateful for that fateful potluck party where I was introduced to this mouthwatering creation.
How to make Reuben Crescent Bake?
Making the Reuben Crescent Bake is a straightforward process. It requires minimal effort, as the pre-made crescent roll dough makes most of the work easier.
Ingredients
- Sauerkraut: This is the main ingredient in many Reuben sandwiches and can also be used to make the crescent bake. Sauerkraut is made from fermented cabbage and has a tangy flavor that compliments the other ingredients well.
- Thousand Island Salad Dressing: Thousand Island salad dressing adds a creamy, flavorful base to this dish.
- Corned Beef: This is the star of this dish. Thin-sliced, cooked corned beef is usually used in Reuben sandwiches, and it also works great in this crescent bake recipe.
- Crescent Rolls: Canned refrigerated crescent rolls provide the dough for the crescent bake. This makes the preparation much faster and easier than making the dough from scratch.
- Swiss Cheese: Swiss cheese is usually used in Reuben sandwiches, and it helps bring all the flavors together in this crescent bake recipe.
Step-by-step Directions
Step 1
First, set your oven temperature to 375 degrees Fahrenheit (190 degrees Celsius).
Step 2
Mix the sauerkraut and thousand island salad dressing in a bowl. Take the crescent roll dough, split it in two, then place one half onto a floured work surface and pinch closed to make 1 sheet. Roll that to about 12 inches square before fitting it into the baking sheet. Do the same for the other half, rolling it to 9 inches square and setting it aside.
Step 3
Precook the dough crust in the baking dish in the oven until it acquires a light brown shade, typically taking around 8 to 10 minutes. Once removed from the oven, arrange four cheese slices at the bottom of the crust. Place the corned beef on the cheese slices, then spread the sauerkraut mixture. Add another layer of four Swiss cheese slices to the sauerkraut mixture. Take the second sheet of crescent roll dough and carefully position it onto the filled baking sheet, ensuring the top crust is pressed down onto the edges of the dish to create a seal. Finish by applying a coating of beaten egg white using a brush.
Step 4
And finally, place the dish in the oven and bake it for 15 to 20 minutes, or until the cheese has melted and the crust has become golden brown. Once done baking, allow it to rest for approximately 5 minutes before slicing.
Tips:
- Add diced onion or garlic to the sauerkraut mixture for those who like extra flavor.
- To make slicing easier after baking, use a serrated bread knife.
- If you’re short on time, substitute pre-cooked corned beef for canned beef.
- You can also make this recipe with pastrami or other deli-sliced meat instead of corned beef.
Reuben Crescent Bake Recipe
Equipment
- baking dish
- bowl
- brush
Ingredients
- ¾ cup sauerkraut, drained and squeezed dry
- ⅓ cup thousand island salad dressing
- 1 (8 ounce) tube refrigerated crescent rolls (such as Pillsbury®)
- ¾ pound thin-sliced cooked corned beef
- 8 slices Swiss cheese
- 1 beaten egg white
Instructions
- First, set your oven temperature to 375 degrees Fahrenheit (190 degrees Celsius).
- Mix the sauerkraut and thousand island salad dressing in a bowl. Take the crescent roll dough, split it in two, then place one half onto a floured work surface and pinch closed to make 1 sheet. Roll that to about 12 inches square before fitting it into the baking sheet. Do the same for the other half, rolling it to 9 inches square and setting it aside.
- Precook the dough crust in the baking dish in the oven until it acquires a light brown shade, typically taking around 8 to 10 minutes. Once removed from the oven, arrange four cheese slices at the bottom of the crust. Place the corned beef on the cheese slices, then spread the sauerkraut mixture. Add another layer of four Swiss cheese slices to the sauerkraut mixture. Take the second sheet of crescent roll dough and carefully position it onto the filled baking sheet, ensuring the top crust is pressed down onto the edges of the dish to create a seal. Finish by applying a coating of beaten egg white using a brush.
- And finally, place the dish in the oven and bake it for 15 to 20 minutes, or until the cheese has melted and the crust has become golden brown. Once done baking, allow it to rest for approximately 5 minutes before slicing.
Notes
- Add diced onion or garlic to the sauerkraut mixture for those who like extra flavor.
- To make slicing easier after baking, use a serrated bread knife.
- If you’re short on time, substitute pre-cooked corned beef for canned beef.
- You can also make this recipe with pastrami or other deli-sliced meat instead of corned beef.
Nutrition Facts
This Reuben Crescent Bake is a delicious treat with protein and other nutrients. One serving of Reuben Crescent Bake provides approximately:
- 658 calories,
- 42g fat,
- 32g carbohydrates, and
- 37g protein.
Can I make this ahead of time?
Yes, you can assemble the crescent and bake up to one day before baking. Simply layer the ingredients in a 9×13-inch baking dish and refrigerate overnight. Bake according to directions when ready.
How do I store the Reuben Crescent?
To store leftovers, let the Reuben Crescent Bake cool to room temperature before transferring it into an airtight container or a resealable plastic bag for up to four days in the refrigerator. To reheat, preheat your oven to 375 degrees Fahrenheit and warm the dish for 10-15 minutes or until heated through. You can also heat individual slices in a microwave for 45-60 seconds.
Can pregnant women eat this?
Yes, pregnant women can enjoy the Reuben Crescent Bake. However, as with all foods during pregnancy, following food safety guidelines and ensuring that all ingredients are cooked thoroughly before consumption is essential. Pregnant women should be cautious about eating deli-sliced meats like corned beef or pastrami since they can risk listeria if not cooked to the proper temperature. Ensure to cook meats until they reach an internal temperature of 165 degrees Fahrenheit (73 degrees Celsius).
FAQs
Is Reuben Crescent Bake gluten-free?
No, this dish is not gluten-free since it uses crescent rolls which contain wheat flour. To make a gluten-free version of the recipe, substitute the crescent roll dough with a gluten-free alternative such as pre-made puff pastry or homemade crustless quiche. Additionally, be sure to check the ingredients of all other components to ensure that they are gluten-free.
Can I make this in individual portions?
Yes, you can turn this into individual servings! To do so, divide the dough and filling among greased muffin tins or ramekins before baking. This will result in smaller, more individual portions.
Can I freeze Reuben Crescent Bake?
Yes, you can freeze the dish for up to three months. To freeze, wrap the cooled dish in plastic wrap and store it in an airtight container or a resealable freezer bag before freezing. When ready to eat, thaw overnight in the refrigerator before reheating in the oven or microwave.
Can I use a different type of meat?
You can substitute corned beef with deli-sliced meats such as turkey, ham, or roast beef. Be sure to adjust the amount of Thousand Island dressing and sauerkraut accordingly.
Wrapping Up
Thanks for reading this guide on making Reuben crescent bake! This delicious, easy-to-make hot sandwich dish is perfect for parties or family gatherings. It doesn’t take much time, and you don’t need to stick to the same ingredients each time; you can easily switch up the cheese, dressing, and meat. This tasty dish is ready quickly with few ingredients and minimal prep time.
Please share this recipe with your friends and family! I hope you found this guide on Reuben Crescent Bake helpful and enjoyable. If you have any questions or comments, please feel free to reach out in the comments section below.
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.