Reuben Crescent Bake Recipe

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!

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.

I made this recipe tonight. It was a big hit everyone really enjoyed it. I just did a few things a little different. For one I got a corn beef and cooked it in the crock pot on high for 4hrs. Then I cut it up into thin cubes and browned it in butter. I also made my homemade thousand island dressing from scratch.

I had to change the crusts for a super easy and quick gluten free option. I took 2 GF pie crusts (comes 2 in a pkg), pre browned bottom as recipe states. Filled pie 1st with a layer of cheese then corned beef, thin slice onion, thin layer of left over chopped potatoes, more cheese then the sauerkraut mixed with thousand island dressing. I spread a thin layer of mustard on the inside of the top crust which after thawing and warming up a bit became loose enough to invert over the pie and with a bit of loosening around the edges with my fingers it dropped right on top. Use the wash, stab a few times to vent and bake as directed. Note: I let the bottom layer of cheese come up and over the edges so that the top crust stuck to that cheese. I also used whole jar of sauerkraut at least 2 cups to fill pie fuller and because we love it. My husband was over the moon over the flavor and it looked really impressive. I'm sorry I didn't take a picture. I will next time.

I thought it was delicious . Didn’t change a thing , except I turned it into a 9x13, so doubled the recipe .

I've made this several times. It comes together quickly for a busy weeknight dinner and it's always a hit. I double the recipe and make in a 9x13 pan. 2 pkgs of crescent rolls 1 for bottom, 1 for top. These fits perfectly inthe 9x13. 1 can of sauerkraut, I eyeball the thousand island. We like Provolone cheese. I don't bother to press the crescent roll seams together, it makes a perfect guide to cut and serve!!

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.

I have made this a few times and it is always a big hit. I usually buy my corned beef from Costco so one night I have corned beef and cabbage and use my left overs for this recipe the next day. I follow the recipe making sure I get all the juice out of the rinsed sauerkraut and pre cook the bottom crust so it's not soggy. I use havarti cheese or provolone instead of Swiss cheese. I also add a thin layer of zesty horse radish on the sauerkraut. I think a little zesty horse radish gives it so much flavorful!

Very filling and tasty. I made this on a “no-brain” night (happens often after 32 years of never serving the same dinner twice). I followed the recipe exactly except I didn’t have corned beef or pastrami, so I chopped up a hunk of leftover Honeybaked ham that I found in my freezer during an archaeological dig. It was fantastic!

I am going make this into a philly cheese steak bake. Sub the corned beef with shaved beef (sauteed seperately), the sauerkraut for peppers and onions, and the dressing for cheese whiz.

New edit: I just can't tell you how much we love this recipe. It's so easy and delicious. I always increase it using my changes listed below. Leftovers reheat great in the microwave. The crescent dough sheets without perforations are the best to use. This is so good. The easiest way ever to make Reubens without the mess. I increase it for a 9x13 pan using 2 tubes of crescent dough. I use a 10 ounce bag of Buddig corned beef, an 8oz bag of shredded Swiss cheese, half cup of 1000 Island, and a 14 ounce can of sauerkraut. It's delicious, easy and quick!!

I found I need to cook longer for a golden crust, but it was delicious. I also made my own thousand island dressing as it’s not something we usually eat in our house.

Amazing. So easy. What a quick dinner made it with corn on the cob.

I put in a cup of sauerkraut instead of 3/4. My family really liked it.

Very good! Made as written, but talked about variations that would also be good.

I followed the recipe but added some grainy mustard on top of the meat and I sprinkled caraway seed on the top crescent layer. I doubled it and it made a 9x13. I had to bake mine for 30 minutes, but it came out perfect. My husband kept saying, “Man this is good.” He’s the one that sent me the recipe to make.

My friends kept asking how I made it.

I love Reuben sandwiches and this is so close and so good. I have made several times and cut recipe in halve then freeze remaining.

This recipe just became a favorite.

Used 13×9 placed tube of crescents in buttered pan baked then added other ingredients to cover, another tube of crescents on top. Bake till brown on top! Made adjustments to cover 13x9 Yummy!