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Layer ½ of the Swiss cheese slices on top of the dough.
Evenly spread the corned beef over the cheese.
Add the drained sauerkraut in an even layer.
Drizzle Thousand Island dressing over the sauerkraut.
Top with the remaining Swiss cheese slices.
4️⃣ Add the Top Crust
Unroll the second can of crescent dough and place it over the filling.
Pinch the edges to seal.
5️⃣ Finish & Bake
Brush the top with the beaten egg for a glossy, golden finish.
Sprinkle with caraway seeds (if using).
Bake for 25-30 minutes, or until the top is golden brown and puffed.
6️⃣ Cool, Slice & Serve
Let cool for 5 minutes before slicing into squares.
Serve warm and enjoy!
Pro Tips & Variations
✔ Drain the sauerkraut well – This prevents the bottom crust from getting soggy.
✔ Want more tang? Add Dijon mustard or horseradish to the Thousand Island dressing.
✔ Customize the cheese – Try provolone or sharp cheddar instead of Swiss.
✔ Make it a breakfast bake – Add scrambled eggs for a brunch twist!
Storage & Reheating Tips
Refrigerate:
Store leftovers in an airtight container for up to 3 days.
Reheat:
Oven (best method): Bake at 350°F (175°C) for 10 minutes.
Microwave: Heat in 30-second intervals until warm.
Freeze (for meal prep!):
Bake fully, cool completely, then wrap and freeze for up to 2 months.
To reheat, bake from frozen at 350°F for 20-25 minutes.
Perfect Pairings 🍽️
✔ Serve with a side of dill pickles or coleslaw for extra crunch. 🥒🥗
✔ Pair with a bowl of tomato soup for a cozy meal. 🍅🥣
✔ Enjoy with a cold beer or a root beer float for a classic diner-style treat! 🍺🥤
This Reuben Crescent Bake is a fun, easy, and comforting meal that’s perfect for any occasion! Give it a try, and enjoy all the delicious Reuben flavors in a buttery, flaky bake! 🥪🥐✨
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