Description
This Reuben Crescent Bake wraps deli flavors into a flaky, cheesy, high-protein meal perfect for sharing or meal prep.
Ingredients
¾ cup sauerkraut, drained and squeezed dry
⅓ cup Thousand Island salad dressing
1 (8 ounce) tube refrigerated crescent rolls
¾ pound thin-sliced cooked corned beef
8 slices Swiss cheese
1 beaten egg white
Instructions
1. Preheat oven to 375°F. Grease an 8×8-inch baking dish.
2. Mix sauerkraut and dressing in a bowl.
3. Unroll crescent dough. Pinch seams closed and divide into 2 sheets.
4. Roll one sheet to 12×12 and fit in baking dish.
5. Bake crust 8–10 mins until lightly browned.
6. Layer 4 slices Swiss cheese, corned beef, sauerkraut mix, and remaining cheese.
7. Top with second dough sheet. Press edges to seal.
8. Brush with egg white. Bake 15–20 mins until golden.
9. Cool 5 mins before slicing and serving.
Notes
Swap corned beef with pastrami for a smoky twist.
Make gluten-free using certified GF crescent dough.
Pairs well with a light salad or coleslaw.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 4g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 68mg