Hang tight!
"Corned beef, Swiss cheese, kraut and thousand island dressing baked between crescent rolls. Easy and tasty. Kids will love these." — Patti Barrett
Watch video tips and tricks
3/4 cup sauerkraut, drained and squeezed dry
1/3 cup thousand island salad dressing
1 (8 ounce) tube refrigerated crescent rolls (such as Pillsbury®)
3/4 pound thin-sliced cooked corned beef
8 slices Swiss cheese
1 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.
My husband and I loved this recipe. Our kids liked it too, after giving them extra thousand island dressing to dunk it in.
6 Ratings
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.
It wasn't horrible but I won't make it again. Much prefer a reuben the old fashioned way.
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: 658 Calories from Fat: 379
See how to make a classic corned-beef deli sandwich.
Make a deli-worthy toasted Reuben in your own kitchen. It’s fast and easy!
This could be the fastest, easiest chicken Parmesan you’ll ever make.
