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
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.
It wasn't horrible but I won't make it again. Much prefer a reuben the old fashioned way.
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!
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.
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.
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.
This was tasty and easy. I added caraway seeds as pictured though I didn't see them mentioned in the recipe.
* 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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