Crescent Reuben Bake


1 tube of chilled croissant dough

1 cup sauerkraut, well drained

½ pound finely sliced ​​corned beef

8 slices of Swiss cheese

¼ cup Thousand Island dressing


Preheat the oven to 350*

Lightly spray a baking sheet with nonstick spray

Take the Crescent Roll Dough out of the packaging and roll out the dough

Cut the dough in half

Using your fingers, seal the perforations of the dough

Roll each half of the dough until it is a 12 inch rectangle

Place the dough on the prepared baking sheet

Cook this half for 8 to 10 minutes

Remove the baking sheet from the oven and line it with 4 slices of Swiss cheese

In a bowl, mix the thousand island vinaigrette with the sauerkraut. Mix well

Spread the sauerkraut over the Swiss cheese

Layer the corned beef slices on the sauerkraut

Garnish with the remaining 4 slices of Swiss cheese

Place the other half of the rolled out crescent dough on top

Pinch the edges together all the way around the bottom, this will seal all the cheese

Bake for 20 minutes, until lightly browned on top

Nutrition Information:


Amount per serving: CALORIES: 124 | TOTAL FAT: 12 g | SATURATED FATS: 6g | UNSATURATED FATS: 6 g | SODIUM: 242mg | SUGAR: 4g | PROTEIN: 12g

See also  Crock Pot Lasagna

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