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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This may not be a true Reuben, but the taste is still fantastic and it's easy to make. I like to serve this bake with homemade soup. Ingredients:
2 tubes (8 ounces each) refrigerated crescent rolls |
1 pound sliced swiss cheese, divided |
1-1/4 pounds sliced deli corned beef |
1 can (14 ounces) sauerkraut, rinsed and well drained |
2/3 cup thousand island salad dressing |
1 egg white, lightly beaten |
3 teaspoons caraway seeds |
Directions:
1. Preheat oven to 375°. Unroll one tube of crescent dough into one long rectangle; seal seams and perforations. Press onto the bottom of a greased 13x9-in. baking dish. Bake 8-10 minutes or until golden brown.
2. Layer with half of the cheese and all of the corned beef. Combine sauerkraut and salad dressing; spread over beef. Top with remaining cheese.
3. On a lightly floured surface, press or roll second tube of crescent dough into a 13x9-in. rectangle, sealing seams and perforations. Place over cheese. Brush with egg white; sprinkle with caraway seeds.
4. Bake 12-16 minutes or until heated through and crust is golden brown. Let stand 5 minutes before cutting. Yield: 8 servings.
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