This Crescent Reuben Bake is a smart, crowd-pleasing take on the classic deli favorite. Using crescent roll dough as the “crust” gives it a buttery, flaky exterior that perfectly holds the salty corned beef and tangy sauerkraut. Think of it as a giant, sliceable Reuben pie—much easier to serve to a group than individual grilled sandwiches.
Crescent Reuben Bake
Ingredients:
- 1 ½ lbs corned beef, sliced or shredded
- 2 cans refrigerated crescent roll dough
- 2 cups shredded Swiss cheese
- 1 ½ cups sauerkraut, well-drained
- ½–¾ cup Thousand Island dressing
- Freshly ground black pepper, optional
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