Crescent Roll Reuben Bake

This Crescent Reuben Bake puts a crowd-friendly spin on the classic deli favorite. Savory corned beef, tangy sauerkraut, and gooey Swiss cheese are layered between two buttery sheets of crescent dough, then baked until flaky and golden. It delivers all the bold Reuben flavors you love—without the hassle of assembling individual sandwiches. The sprinkle of caraway seeds is the magic touch, recreating that unmistakable rye bread flavor in every bite.

Crescent Reuben Bake

Ingredients:
Crescent roll dough – 2 cans
Corned beef (sliced or shredded) – 1 lb
Swiss cheese – 8 slices
Sauerkraut, well drained – 1½ cups
Thousand Island dressing – ½ cup
Egg, beaten – 1
Caraway seeds (optional) – 1 teaspoon

How to Make Crescent Reuben Bake:

Step 1: Prepare the Base
Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. Unroll one can of crescent dough and press it evenly into the bottom of the dish, sealing the seams to form a single layer.

Step 2: Layer the Filling
Arrange 4 slices of Swiss cheese over the dough. Evenly distribute the corned beef on top, followed by the drained sauerkraut. Drizzle the Thousand Island dressing over the sauerkraut, then cover with the remaining 4 slices of Swiss cheese.

Step 3: Cover and Seal
Unroll the second can of crescent dough and place it gently over the filling. Press the edges together with the bottom layer to fully seal.

Step 4: Finish the Top
Brush the dough with the beaten egg for a glossy, golden crust. Sprinkle with caraway seeds if desired for that classic rye flavor.

Step 5: Bake
Bake for 25–30 minutes, or until the crust is puffed and beautifully golden brown. Let rest for 5 minutes before slicing so the layers hold together when served.