Reuben Crescent Bake
2 tubes (8 ounces each) refrigerated
crescent rolls
1 pound sliced Swiss cheese
1-1/4 pounds sliced deli corned beef
1 can (14 ounces) sauerkraut, rinsed
and well drained
2/3 cup Thousand Island salad
dressing
1 egg white, lightly beaten
3 teaspoons caraway seeds
Unroll one tube of crescent dough
into one long rectangle; seal seams and perforations. Press onto the bottom of
a greased 13-in. x 9-in. baking dish. Bake at 375° for 8-10 minutes or until
golden brown. Layer with half of the cheese and all of the
corned beef. Combine sauerkraut and salad dressing; spread over beef.
Top with remaining cheese. On a lightly floured surface, press or roll second
tube of crescent dough into a 13-in. x 9-in. rectangle, sealing seams and
perforations. Place over cheese. Brush with egg white; sprinkle with caraway
seeds. Bake for 12-16 minutes or until heated through and crust is golden
brown. Let stand for 5 minutes before cutting. Yield: 8 servings. Source ~
Taste of Home
Leona McCormick Beyer shared Jacquie Bernhardsson's photo.