Corned beef, Swiss cheese, kraut and thousand island dressing baked between crescent rolls. Easy and tasty. Kids will love these.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.

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  • Mix together the sauerkraut and thousand island salad dressing in a bowl until well combined. Unroll the 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 the 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.

  • Prebake the 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.

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

657.6 calories; 36.9 g protein; 32.1 g carbohydrates; 114.6 mg cholesterol; 2122.9 mg sodium. Full Nutrition

Reviews (53)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/10/2014
Made for Recipe Group. I used a crescent roll sheet rolled it out and cut in half. Perfect fit for an 8x8 pan. Prebaked added the layers in. Made some homemade 1000 Island and found I didn't have any kraut so added a little dressing in place of it. Laid the second half of the sheet over the top. I'm not sure what the sealing to the pan part was for? I didn't extend the bottom crust up the sides of the pan either. Taste of a reuben but I did miss the rye bread. I didn't have any problem with it being soggy the crescent roll sheet was nice and crunchy. These would be great as an appetizer! Thanks for the recipe. Read More
(16)

Most helpful critical review

Rating: 1 stars
04/18/2011
It wasn't horrible but I won't make it again. Much prefer a reuben the old fashioned way. Read More
(3)
67 Ratings
  • 5 star values: 40
  • 4 star values: 22
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 3
Rating: 4 stars
02/10/2014
Made for Recipe Group. I used a crescent roll sheet rolled it out and cut in half. Perfect fit for an 8x8 pan. Prebaked added the layers in. Made some homemade 1000 Island and found I didn't have any kraut so added a little dressing in place of it. Laid the second half of the sheet over the top. I'm not sure what the sealing to the pan part was for? I didn't extend the bottom crust up the sides of the pan either. Taste of a reuben but I did miss the rye bread. I didn't have any problem with it being soggy the crescent roll sheet was nice and crunchy. These would be great as an appetizer! Thanks for the recipe. Read More
(16)
Rating: 4 stars
02/10/2014
Made for Recipe Group. I used a crescent roll sheet rolled it out and cut in half. Perfect fit for an 8x8 pan. Prebaked added the layers in. Made some homemade 1000 Island and found I didn't have any kraut so added a little dressing in place of it. Laid the second half of the sheet over the top. I'm not sure what the sealing to the pan part was for? I didn't extend the bottom crust up the sides of the pan either. Taste of a reuben but I did miss the rye bread. I didn't have any problem with it being soggy the crescent roll sheet was nice and crunchy. These would be great as an appetizer! Thanks for the recipe. Read More
(16)
Rating: 4 stars
02/10/2014
I made this for Recipe Group: Just finished sharing this with Mom. She kept saying how good it is (= I recently had a pastrami Reuben out so when I couldn't find the corned beef I used pastrami. I used 2 cans of crescent rolls in a larger pan. I also subbed 2 cups of shredded jack cheese because I don't care for Swiss. I used a 16 oz jar of sauerkraut with 2/3 c Thousand Island. My bottom crust sank down the sides of my pan. I pressed my saurkraut rather than squeezing it and my bottom crust where the top and bottom crusts met was soggy )= Next time I will brush the bottom crust with egg white before pre-baking it. We both enjoyed this and are looking forward to leftovers (= I did find the corned beef right after she sliced the pastrami for me - so next time I will make it with corned beef (= edit: When I got back home I took my leftover portions and flipped them over in the pan making sure the soggy portions were exposed and threw it back in the oven for another 20 minutes to dry it out. Just had some leftovers for dinner at work - yum! Read More
(8)
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Rating: 5 stars
09/16/2011
It was good. Somethings missing though. We will make it again and play around with some other flavors. Over all it was very tasty...and I don't even like Ruben's very much. Read More
(7)
Rating: 4 stars
02/05/2014
Recipe Group Selection: 01 February 2014 A Reuben is my favorite sandwich so I knew I had to make this recipe. Reading Christina's review I decided to use 2 tubes of crescent rolls to make the dough easier to spread. I baked this in a Pampered Chef 8 1/2 x 11 1/2 stoneware pan and this was a perfect size for 2 tubes crescent rolls. I increased the ingredients to equal a recipe and a half. After mixing up the dressing and sauerkraut I added a little extra dressing to make it a little creamier. I let the recipe rest as the instructions called for and this cut and plated beautifully. The crescent rolls make this sweeter than a traditional Reuben but it is still a very good recipe worth making. I forgot about the egg wash and added a few caraway seeds to the topping. Read More
(7)
Rating: 5 stars
08/21/2011
My husband and I loved this recipe. Our kids liked it too after giving them extra thousand island dressing to dunk it in. Read More
(5)
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Rating: 5 stars
12/30/2014
After reading all the reviews I only added one thing, some caraway seeds to the sauerkraut after draining it. And I hand sliced the cheese, I weighed it, so it didn't really cover all the area but it was awesome. As I layered the thinly sliced corned beef, I squeezed mustard randomly between each layer. It was to die for. Will I make this again, for sure. Read More
(4)
Rating: 4 stars
12/04/2014
This was tasty and easy. I added caraway seeds as pictured though I didn't see them mentioned in the recipe. Read More
(4)
Rating: 5 stars
08/15/2014
This recipe is a HOMERUN. Everyone ate this including the picky ones. Made nearly according to the recipe except: 1.) Forgot to grease the pan - made zero difference it slid right out 2.) Used only 1/2 pound of corned beef (like many other reviewers) 3.) Didn't seal crust to edges (made getting it out of pan easier) 4.) Baked until toasty brown a little longer than the 20 minutes specified. Read More
(3)
Rating: 1 stars
04/18/2011
It wasn't horrible but I won't make it again. Much prefer a reuben the old fashioned way. Read More
(3)