Reuben Crescent Roll Bake: An Easy Appetizer Recipe

Ingredients

• 0.75 cup sauerkraut, drained and squeezed dry
• 0.33 cup thousand island salad dressing
• 1 (8 ounce) tube refrigerated crescent rolls (such as Pillsbury®)
• 0.75 pound thin-sliced cooked corned beef
• 8 slices Swiss cheese
• 1 beaten egg white

Instructions

1. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease an 8x8-inch baking dish to prevent sticking.
2. In a mixing bowl, combine the sauerkraut and Thousand Island dressing until they are thoroughly mixed. Unroll the crescent roll dough and divide it in half. Place one half on a lightly floured surface and pinch the perforations to create a solid sheet. Roll this sheet to approximately 12 inches square and carefully place it in the prepared baking dish. Pinch closed the perforations on the remaining dough, roll out to about 9 inches square, and set aside for later.
3. Bake the bottom dough crust in the preheated oven until it's lightly golden brown, about 8 to 10 minutes. Remove from the oven and layer 4 slices of Swiss cheese on the bottom of the crust. Top with the corned beef, and then spread the sauerkraut mixture evenly over the corned beef. Place the remaining 4 slices of Swiss cheese on top of the sauerkraut. Gently lay the second sheet of crescent roll dough over the filling, pressing down the edges to seal.
4. Bake until the cheese is fully melted and the top crust is a beautiful golden brown, approximately 15 to 20 minutes. Allow the bake to rest for about 5 minutes before slicing and serving.

Nutrition

• Calories: 658 kcal
• Fat Content: 42 g
• Fiber Content: 1 g
• Sugar Content: 10 g
• Sodium Content: 2123 mg
• Protein Content: 37 g
• Cholesterol Content: 115 mg
• Carbohydrate Content: 32 g
• Saturated Fat Content: 17 g
• Unsaturated Fat Content: 0 g