Oh my goodness, you HAVE to try this! My Aunt Susan shared this recipe with me years ago, and it’s become a staple in our house ever since. It’s the kind of thing that disappears in minutes, whether it’s for a casual Sunday brunch or a quick weeknight dinner. It’s a **Reuben Crescent Bake**, and let me tell you, it’s pure comfort food bliss. I remember the first time I made it – I was so nervous it wouldn’t turn out right, but it was a total hit! My kids, even the picky ones, devoured it. And honestly, it’s so incredibly easy, it feels like a little secret weapon in my recipe arsenal. This is my go-to when I’m short on time, and everyone still raves about the flavor. It’s like the perfect combination of a classic Reuben sandwich and a buttery, flaky crescent roll – what’s not to love? It’s a little different than the traditional Reuben bake, but I think you’ll absolutely adore this version!
What is a Reuben Crescent Bake?
What is a Reuben crescent bake? What is a baked version of the Reuben sandwich? What are some layers of deliciousness? a creamy, tangy filling packed with corned beef, sauerkraut, and Swiss cheese, all nestled inside of an ice-cream. Flaky, golden-brown Crescent Roll crust. The whole thing is baked to perfection resulting in a savory, cheesy, and totally irresistible dessert. The name comes from the star ingredients that make up the famous Reuben sandwich but uses crescents. What is the difference between rye bread and rolls? Is it the perfect marriage of comfort and convenience? What are some ways to use up corned beef? What are some good ways to repurpose leftovers?
Why you’ll love this recipe?
Okay, let me tell you why I’m utterly obsessed with this **Reuben crescent bake**. First and foremost, the flavor! That combination of savory Corned Beef, the slightly sour sauerkraut, the melty Swiss cheese, and the creamy dressing is just pure heaven. It’s a party in your mouth, seriously. But beyond the taste, it’s incredibly easy to make. Honestly, it takes less than an hour from start to finish, which is a lifesaver on busy weeknights. I can usually whip this up even when I’m exhausted. And here’s another amazing thing: it’s budget-friendly! The ingredients are relatively inexpensive, especially if you’re buying corned beef on sale or using leftovers. You can easily feed a crowd without breaking the bank. Plus, this dish is so versatile! You can serve it for breakfast, brunch, lunch, or dinner. It’s perfect for a casual get-together or a special occasion. What I love most about this is that it always pleases. My kids ask for this ALL the time. And if you love Reubens like I do, you’re going to be absolutely hooked. It’s become a tradition in my family now, and I’m so excited for you to experience the same joy!
How do I make a Reuben Crescent Bake?
Quick Overview
Alright, so here’s the lowdown on how easy it is to make this Reuben crescent bake. First, you’ll mix up a simple filling with cooked corned beef, sauerkraut, Swiss cheese, and a creamy dressing. Then, you’ll layer it into a baking dish with Crescent Rolls. Finally, you bake it until it’s golden brown and bubbly! That’s it, really. It’s a straightforward recipe, and the results are absolutely worth it. It comes together so quickly, and most of the time is hands-off baking. It’s foolproof, even for beginner cooks, I promise! And trust me, the smell while it bakes will drive everyone crazy with anticipation.
Ingredients
For the Filling:
- 1 (8 ounce) package refrigerated crescent roll dough (such as Pillsbury), or 2 cans.
- 1 pound corned beef, cooked and shredded or chopped. (I sometimes get mine from the deli counter to save time.)
- Is 1 can of sauerkraut a good size? How do you squeeze out excess liquid from a cake?
- 8 ounces Swiss cheese, shredded. (I like to use a combination of Gruyere and Swiss for extra flavor.)
- 1/2 cup Thousand Island dressing, plus more for drizzling.
- 1/4 cup mayonnaise. 1 cup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon Black Pepper. 1 teaspoon salt.
For the Glaze:
- 2 tablespoons unsalted butter, melted. 2 teaspoons
- 1 tablespoon everything bagel seasoning (optional, but highly recommended)
What is the step-
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 375°F (190°C). While the oven is heating up, lightly grease a 9×13 inch baking dish. I usually use cooking spray, but you can also use butter or oil. If you’re using a glass dish, you might want to reduce the baking time slightly since glass tends to retain heat. Make sure your oven is fully preheated before you put the bake in; this helps everything cook evenly.
Step 2: Mix Dry Ingredients
In a medium bowl, gently mix the shredded or chopped corned beef and the well-drained sauerkraut. Make sure the sauerkraut is as dry as possible to avoid a soggy bake. If it’s too wet, the whole thing will be a mess! A little trick I learned is to squeeze the sauerkraut with a paper towel before adding it. This gets rid of excess moisture and helps give the bake the best texture.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the Thousand Island dressing, mayonnaise, Dijon mustard, and black pepper until well combined. Make sure the dressing is smooth and creamy. If you want a tangier flavor, you can add a splash of apple cider vinegar. Taste and adjust seasonings as needed. This step is crucial for that classic Reuben flavor!
Step 4: Combine
Now, gently fold the wet ingredients into the dry ingredients, ensuring everything is well coated. Don’t overmix; you want a nice distribution of the ingredients without making everything mushy. Be careful not to compact the filling too much – this will affect the final texture. You want a nice, cohesive mixture.
Step 5: Prepare Filling
In a bowl, toss about half of the shredded Swiss cheese with the corned beef mixture, reserving the rest of the cheese for the top. You want to make sure the cheese is evenly distributed throughout the filling. This helps create those lovely pockets of melted cheese throughout the bake. Feel free to use a different cheese if you’re not a fan of Swiss. Some people love using Gruyere or even a combination of cheeses!
Step 6: Layer & Swirl
Unroll one can of the crescent roll dough and spread it across the bottom of the prepared baking dish. If the dough tears a little, don’t worry. Just pinch it together. Spread the filling evenly over the crescent roll base. Sprinkle with the remaining Swiss cheese. Unroll the second can of crescent rolls and place them on top of the filling. Tuck the edges of the dough in around the sides. It doesn’t have to be perfect – the beauty of this dish is that it’s meant to be a little rustic!
Step 7: Bake
Bake in the preheated oven for 20-25 minutes, or until the crescent rolls are golden brown and the filling is bubbly. If the top seems to be browning too quickly, you can tent it with foil for the last few minutes of baking. The bake is done when the crescent rolls are cooked through and the cheese is melted and gooey. Use the toothpick test to make sure it is all baked.
Step 8: Cool & Glaze
While the bake is cooling, prepare the glaze. In a small bowl, melt the butter. Stir in the everything bagel seasoning. Once the bake comes out of the oven, let it cool for a few minutes before drizzling with the melted butter mixture. This gives it a beautiful sheen and adds an extra layer of flavor. If you have more time, let it cool for a bit longer so the filling can set a little, but honestly, I never wait that long!
Step 9: Slice & Serve
Cut the Reuben crescent bake into squares or rectangles and serve immediately. It’s best enjoyed warm, when the cheese is still melty and the crust is flaky. I like to drizzle a little extra Thousand Island dressing over the top for a finishing touch, but it’s perfect even without it. You can also serve it with a side of pickles and coleslaw for a complete Reuben experience. The smell alone will make everyone’s mouth water!
What should I serve it with?
What would you serve with a Reuben crescent cake?
For Breakfast: This is amazing for a morning brunch. If I’m feeling fancy, I might serve it with a side of fresh fruit or a simple green salad. A strong cup of coffee is an absolute must. If I want to do something extra, I may also offer a mimosa! It’s a great way to impress your guests!
For Brunch: For brunch, I often pair it with a light, refreshing salad with a simple vinaigrette. Some fresh orange juice or a bloody mary goes great with this bake. You can also cut them into smaller squares and serve it as finger food to put on a nice display!
As Dessert:Is it true that
For Cozy Snacks:When serving this for a casual snack, I keep it simple. What’s a good soda to go with potato chips? What is the perfect comfort food for a family holiday?
My family loves this with a side of coleslaw or a simple green salad. It’s a perfect combination. I’ve even tried serving it with some potato chips for a more casual vibe. The options are endless, really! Sometimes, I’ll make a big batch of coleslaw and have it ready to go in the fridge. That way, it’s super easy to throw everything together, especially on those busy weeknights. And honestly, sometimes I just eat it as is, because it’s that good!
Top Tips for Perfecting Your Reuben Crescent Bake
Over the years of making this Reuben crescent bake, I’ve learned a few tricks that really take it to the next level. The next level. What are some of my best tips and tricks?
Corned Beef Prep: The most important tip is the corned beef! Make sure you cook and shred or chop it well. You want to make sure there are no tough pieces. If you’re using store-bought, give it a good check to make sure it’s all ready to go. I also love using the deli counter corned beef to save time!
Mixing Advice: Don’t overmix the filling. Overmixing can make the bake dense and less flaky. Just gently combine all the ingredients. The key is to keep the filling light and airy! This also helps the bake cook evenly.
Swirl Customization: While you don’t *have* to be precise with the layers, I think you can achieve a more beautiful bake by making sure the filling is even. Also, you can be creative by swirling the filling! To do this, you can take a knife or toothpick and swirl it through the filling, creating a beautiful marbled effect. If you’re feeling creative, try different patterns!
Ingredient Swaps: Feel free to experiment with different types of cheese or dressings! If you don’t have Swiss cheese, provolone or even Monterey Jack would work. If you aren’t a fan of Thousand Island dressing, try using a French dressing. The key is to try new things and see what your tastebuds like!
Baking Tips: Keep an eye on the baking time and temperature, and adjust as needed. Every oven is a little different. If the crescent rolls start browning too quickly, you can tent the bake with foil. You want them to be golden brown and fully cooked without getting burnt! I usually rotate the baking dish halfway through to ensure even cooking.
Glaze Variations: Don’t be afraid to add more or less of the glaze. You can also add garlic powder or onion powder to the glaze. Some people even add a little bit of paprika or cayenne pepper for a little kick! I love adding everything bagel seasoning for a little extra flavor and visual appeal.
Storing and Reheating Tips
Okay, let’s talk about how to store and reheat this delicious Reuben crescent bake, if you actually have any leftovers!
Room Temperature: While it’s best served fresh, you can leave the bake out at room temperature for up to 2 hours. Just make sure to cover it to prevent it from drying out. Honestly, it’s usually gone way before that!
Refrigerator Storage: If you have leftovers, store them in an airtight container in the refrigerator. It should last for about 3-4 days. For the best results, let it cool completely before refrigerating. This helps prevent condensation and keeps the crust from getting soggy.
Freezer Instructions: You can freeze the bake, either whole or in slices, for up to a month. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. I usually freeze slices so that I can just grab one for a quick lunch.
Reheating Advice: To reheat, you can either microwave individual slices (though the crust won’t be as crispy), or bake it in the oven at 350°F (175°C) until heated through. If baking from frozen, add a few extra minutes to the baking time. Add glaze right before serving.
Frequently Asked Questions
Final Thoughts
So, there you have it – my beloved Reuben crescent bake! I truly hope you give this recipe a try. It’s such a simple, satisfying dish that’s perfect for any occasion. It’s cheesy, savory, and utterly delicious. If you love Reubens, you’re going to absolutely adore this baked version. This recipe is all about making memories around the table. It brings people together and that’s what it’s all about. The ease of it, along with the incredible flavors, make it a winner in my book. If you are looking for other quick and easy recipes, be sure to check out my other recipes! Happy baking, my friends! And please, let me know in the comments how yours turns out, and if you try any variations! I can’t wait to hear all about it. And don’t forget to rate this recipe if you loved it!
Reuben crescent bake
Ingredients
Main Ingredients
- 1 package Crescent roll dough refrigerated
- 8 ounces Sliced corned beef thinly sliced
- 4 ounces Sauerkraut drained
- 4 ounces Swiss cheese shredded
- 0.5 cup Thousand Island dressing
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Unroll crescent roll dough and separate into triangles.
- Spread Thousand Island dressing evenly over each triangle.
- Top each triangle with corned beef, sauerkraut, and Swiss cheese.
- Roll up each triangle starting from the wide end. Place on a baking sheet.
- Bake for 20-25 minutes, or until golden brown.
