Recipe by Patti Barrett
"Corned beef, Swiss cheese, kraut and thousand island dressing baked between crescent rolls. Easy and tasty. Kids will love these."
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sauerkraut, drained and squeezed dry
thousand island salad dressing
1 (8 ounce) tube
refrigerated crescent rolls (such as Pillsbury®)
thin-sliced cooked corned beef
beaten egg white
It was good. Somethings missing though. We will make it again and play around with some other flavors. Over all it was very tasty...and I don't even like Ruben's very much.
It wasn't horrible but I won't make it again. Much prefer a reuben the old fashioned way.
My husband and I loved this recipe. Our kids liked it too, after giving them extra thousand island dressing to dunk it in.
Made for Recipe Group. I used a crescent roll sheet, rolled it out and cut in half. Perfect fit for an 8x8 pan. Prebaked, added the layers in. Made some homemade 1000 Island and found I didn't have any kraut, so added a little dressing in place of it. Laid the second half of the sheet over the top. I'm not sure what the sealing to the pan part was for? I didn't extend the bottom crust up the sides of the pan either. Taste of a reuben, but I did miss the rye bread. I didn't have any problem with it being soggy, the crescent roll sheet was nice and crunchy. These would be great as an appetizer! Thanks for the recipe.
Loved this recipe and its so easy to make. I used only 1/2 lb. of corned beef( because I forgot how much to buy). I also baked it longer than directed, about 20-25 minutes. I let it get nice and brown.
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.
Very good, but it doesn't need 3/4 pound of the corned beef,1/2 pound was plenty.
* Percent Daily Values are based on a 2,000 calorie diet.
Reuben Crescent Bake
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 379
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