Description
A comforting twist on the classic Reuben sandwich, featuring layers of corned beef, sauerkraut, and Swiss cheese wrapped in a flaky crescent roll.
Ingredients
Scale
- 1 package crescent roll dough
- 1 cup cooked corned beef, chopped
- 1 cup sauerkraut, drained
- 1 cup Swiss cheese, shredded
- 1/2 cup Thousand Island dressing
- 1 tablespoon caraway seeds (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Unroll the crescent roll dough in a greased baking dish and press to form a solid crust.
- Layer the chopped corned beef evenly over the dough.
- Spread the sauerkraut on top of the corned beef.
- Sprinkle Swiss cheese generously over the sauerkraut.
- Drizzle Thousand Island dressing over the layers.
- Sprinkle caraway seeds on top if desired.
- Bake in the preheated oven for about 20-25 minutes until the crust is golden brown.
- Let cool for a few minutes before slicing and serving.
Notes
Make sure to drain the sauerkraut well to prevent sogginess. Feel free to substitute corned beef with pastrami or add pickles for a twist.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 40mg