Reuben Crescent Bake is everything you love about a classic Reuben sandwich — corned beef, Swiss cheese, sauerkraut, and tangy dressing — all wrapped up in a golden, flaky crescent roll crust. It’s warm, cheesy, and irresistibly satisfying, perfect for a quick weeknight dinner or a crowd-pleasing party dish. I tried this once with homemade Thousand Island dressing instead of store-bought, and the flavor was incredible — tangy, creamy, and just the right amount of sweet. This recipe takes a beloved deli classic and turns it into a comforting, easy-to-make casserole that’s sure to impress.
Why You’ll Love This Recipe
This Reuben Crescent Bake has all the signature flavors of the famous sandwich but in a cozy, baked form that’s perfect for sharing. The buttery crescent crust adds a flaky contrast to the gooey cheese and tangy sauerkraut, while the corned beef gives every bite a hearty, savory depth. It’s simple to assemble, bakes up beautifully, and reheats well. Whether you’re serving it for game night, brunch, or a family dinner, this dish delivers big flavor with minimal effort.
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Reuben Crescent Bake – Easy Cheesy Deli-Style Dinner
- Total Time: 45 minutes
- Yield: 8 servings
- Diet: Kosher
Description
Reuben Crescent Bake is a savory, deli-style casserole made with layers of crescent roll dough, corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing. It’s an easy twist on the classic Reuben sandwich, perfect for brunches, game days, or a hearty family dinner.
Ingredients
- 2 cans (8 oz each) refrigerated crescent roll dough
- 1/2 lb sliced deli corned beef, chopped
- 1 1/2 cups shredded Swiss cheese
- 1 cup sauerkraut, well-drained
- 1/2 cup Thousand Island dressing
- 1 tablespoon caraway seeds (optional, for flavor)
- 1 egg, beaten (for egg wash)
- 1 tablespoon melted butter (optional, for brushing)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Unroll one can of crescent roll dough and press it into the bottom of the dish to form an even crust, sealing any seams.
- Layer the chopped corned beef evenly over the dough.
- Spread the sauerkraut evenly over the meat, followed by the Thousand Island dressing.
- Sprinkle shredded Swiss cheese evenly on top.
- Unroll the second can of crescent dough and place it over the cheese layer, pinching seams to seal the top.
- Brush the top with the beaten egg and sprinkle with caraway seeds (if using).
- Bake for 25–30 minutes, or until the top is golden brown and puffed.
- Let the casserole cool for 10 minutes before slicing into squares and serving warm.
Notes
- Pat sauerkraut dry with paper towels to prevent excess moisture.
- Use rye bread crumbs instead of caraway seeds for added texture and authentic Reuben flavor.
- For a spicier version, mix a little horseradish into the Thousand Island dressing.
- Store leftovers in the refrigerator for up to 3 days and reheat in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Crescent roll dough – Forms the flaky, buttery base and top layer that holds the filling together.
Corned beef – Deli-sliced or chopped corned beef brings the classic Reuben flavor. You can also use pastrami for a smoky twist.
Swiss cheese – Melts beautifully and adds the nutty, savory flavor that defines a Reuben.
Sauerkraut – Provides tang and texture, balancing the richness of the cheese and meat. Be sure to drain it well to avoid sogginess.
Thousand Island dressing – Creamy, tangy, and slightly sweet — the signature sauce that ties everything together. Russian dressing also works well.
Caraway seeds (optional) – Sprinkle on top for an authentic rye bread flavor.
Butter – Brushed over the crust before baking for a golden, glossy finish.
Egg wash (optional) – For extra shine and crispness on the top crust.
Directions
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Unroll one can of crescent roll dough and press it evenly into the bottom of the dish, sealing the seams to create a solid crust. Bake for 8–10 minutes until lightly golden.
Meanwhile, in a bowl, mix together the Thousand Island dressing, corned beef, sauerkraut, and Swiss cheese until well combined.
Spread the filling mixture evenly over the pre-baked crust. Unroll the second can of crescent roll dough and place it on top, carefully sealing the edges. Brush the top with melted butter or an egg wash, and sprinkle with caraway seeds if desired.
Bake uncovered for 20–25 minutes, or until the top is golden brown and the cheese is bubbly. Let it cool for about 5–10 minutes before slicing to allow the layers to set.
Serve warm with an extra drizzle of Thousand Island dressing or a side of dill pickles for that true deli touch.
Essential Equipment
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 6–8 people.
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: About 45 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F for 10–12 minutes to keep the crust crisp. Avoid microwaving, as it can make the dough soggy. You can also freeze the baked casserole for up to 2 months — thaw overnight in the fridge before reheating.
Variations and Customizations
Pastrami Reuben Bake
Swap corned beef for pastrami to add a smoky, peppery edge to the dish.
Turkey Reuben (Rachel Bake)
Use sliced turkey and coleslaw instead of corned beef and sauerkraut for a lighter, tangy variation.
Extra-Cheesy Version
Add a mix of Swiss and mozzarella for a stretchier, gooier filling.
Rye-Inspired Crust
Sprinkle caraway seeds and a touch of rye flour into the crescent dough before baking for that true Reuben flavor.
Spicy Kick
Add a few dashes of hot sauce or a layer of sliced jalapeños for a subtle heat.
Mini Crescent Reuben Bites
Cut the dough into squares and bake individual portions for appetizers or party snacks.
Low-Carb Option
Use low-carb tortillas or fathead dough instead of crescent rolls.
Vegetarian Version
Replace the meat with sautéed mushrooms or tempeh and add extra cheese for richness.
Mustard Lovers’ Twist
Spread a thin layer of Dijon or spicy brown mustard under the filling for added zing.
Gluten-Free Option
Use gluten-free crescent dough or puff pastry to make it suitable for gluten-free diets.
FAQs
Can I make this ahead of time?
Yes, assemble it up to a day ahead and refrigerate. Bake just before serving for the best texture.
Can I use homemade dough?
Absolutely, homemade crescent or puff pastry works beautifully for this recipe.
How do I prevent soggy crust?
Drain the sauerkraut thoroughly and pre-bake the bottom layer of dough before adding the filling.
What cheese works best besides Swiss?
Provolone, Gruyère, or mozzarella are all great options for melting and flavor.
Can I add more vegetables?
Yes, finely chopped onions or bell peppers can be added to the filling for extra texture.
Can I serve it cold?
It’s best served warm, but leftovers can be enjoyed chilled, similar to a deli sandwich.
Is Russian dressing the same as Thousand Island?
They’re similar — Russian dressing is spicier, while Thousand Island is sweeter. Both work well here.
Can I use puff pastry instead of crescent dough?
Yes, puff pastry gives it a flakier, more decadent crust.
Can I use leftover corned beef?
Absolutely — this recipe is perfect for using up St. Patrick’s Day leftovers.
How do I make it crispier on top?
Brush the top generously with melted butter or an egg wash before baking.
Conclusion
Reuben Crescent Bake is a warm, cheesy, and nostalgic dish that combines all the best flavors of a classic Reuben sandwich with the ease of a comforting casserole. The buttery crescent crust, tangy sauerkraut, savory corned beef, and melty cheese come together in perfect harmony for a dish that’s both satisfying and simple. Whether you’re feeding a family or hosting friends, this bake is guaranteed to be the star of the table — hearty, flavorful, and undeniably delicious from the first bite to the last.
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