Reuben. ‘Nuff said. This Reuben dish feeds an entire family and combines all of the favorite ingredients of a Reuben with a crescent dough. Now, if I’m being honest, I’ll have to say that the rye bread makes the sandwich, because it does. But, on a busy weeknight this meal is a great option! I have adapted the recipe (larger quantity mainly) from this one found here at allrecipes. Check it out if you’d like to see the original!
- 2 rolls Pillsbury crescent dough (8 oz)
- 1 1/4 lb corned beef deli meat (I prefer it to be sliced thick, but any thickness will do!)
- 16 (at least) slices of Swiss or baby Swiss cheese
- 2/3 cup Thousand Island Dressing
- 1 1/2 cups sauerkraut, drained and squeezed dry
- 1 egg white, beaten
- caraway seeds (according to taste)
- Preheat oven to 375 degrees F. Grease a 9″x13″ glass baking dish.
- Mix together the sauerkraut and Thousand Island Dressing until well combined. Unroll the crescent roll dough into the bottom of the greased baking pan.
- Bake the dough crust in the baking dish until lightly browned, 8 – 10 minutes. Remove from oven and place slices of cheese in a single layer on top of the baked dough. Top the slices of cheese with a layer (or two) of the corned beef. Next, layer the sauerkraut and Thousand Island dressing mixture on top of the corned beef. Add another layer of Swiss cheese. Lay the second sheet of crescent dough over the Swiss cheese. Brush the top of the dough with beaten egg white and sprinkle with the desired amount of caraway seeds.
- Bake in the oven until the cheese is melted and the crust is golden brown, 15-20 minutes. Let stand 5 minutes prior to serving.