Corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing baked between crescent rolls. Easy and tastes just like a Reuben sandwich. Kids love this!
Ingredients
- sauerkraut, drained and squeezed dry: 0.75 cup
- Thousand Island salad dressing: 0.33333 cup
- tube refrigerated crescent rolls (such as Pillsbury): 1 piece (8 ounce)
- thin-sliced cooked corned beef: 0.75 pound
- slices Swiss cheese: 8 piece
- egg white: 1 piece (beaten)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
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Mix sauerkraut and salad dressing together in a bowl until well combined. Unroll crescent roll dough, and cut dough in half; place one half of the dough onto a floured work surface, and pinch the perforations of the dough closed to make 1 sheet. Roll dough sheet out to about 12 inches square, and fit the dough into the prepared baking sheet. Pinch perforations closed on 2nd half of dough; roll out to about 9 inches square, and set aside.
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Prebake dough crust in the baking dish in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven, and place 4 slices of cheese into the bottom of the crust; top cheese slices with the corned beef, and spread with the sauerkraut mixture. Lay 4 remaining slices of Swiss cheese on top of the sauerkraut mixture. Lay the 2nd sheet of crescent roll dough onto the filled baking sheet, and press the top crust down onto the edges of the dish to seal. Brush with beaten egg white.
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Bake in the oven until the cheese is melted and the crust is golden brown, 15 to 20 minutes; let stand about 5 minutes before slicing.
