Cooking baked pears is similar to cooking baked apples. Whatever you choose can be added, such chopped walnuts, nutmeg, and cranberries.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¾ cup sauerkraut, drained and squeezed dry
- ⅓ cup thousand island salad dressing
- 1 (8 ounce) tube refrigerated crescent rolls (such as Pillsbury®)
- ¾ pound thin-sliced cooked corned beef
- 8 slices Swiss cheese
- 1 beaten egg white
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease an 8×8-inch baking dish.
- Mix together the sauerkraut and thousand island salad dressing in a bowl until well combined. Unroll the crescent roll dough, and cut dough in half; place one half of the dough onto a floured work surface, and pinch the perforations of the dough closed to make 1 sheet. Roll the dough sheet out to about 12 inches square, and fit the dough into the prepared baking sheet. Pinch perforations closed on 2nd half of dough; roll out to about 9 inches square, and set aside.
- Prebake the dough crust in the baking dish in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven, and place 4 slices of cheese into the bottom of the crust; top cheese slices with the corned beef, and spread with the sauerkraut mixture. Lay 4 remaining slices of Swiss cheese on top of the sauerkraut mixture. Lay the 2nd sheet of crescent roll dough onto the filled baking sheet, and press the top crust down onto the edges of the dish to seal. Brush with beaten egg white.
- Bake in the oven until the cheese is melted and the crust is golden brown, 15 to 20 minutes; let stand about 5 minutes before slicing.
Nutrition Facts
| Calories | 658 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 115 mg |
| Dietary Fiber | 1 g |
| Protein | 37 g |
| Saturated Fat | 17 g |
| Sodium | 2123 mg |
| Sugars | 10 g |
| Fat | 42 g |
| Unsaturated Fat | 0 g |
Reviews
Not what we expected. Followed the directions, but it just was to wet. I believe we will stick with traditional Reubens.
My husband and I really enjoyed this. I made it as directed and it was quite easy and delicious! Next time I make it I’m going to try Russian dressing instead of the Thousand Island because I think it’s a little tangier.
No changes, have made it 4 times now and we love it.
Delicious. I used the crescent rolls without the perforations. My bottom crust was NOT soggy. I prebaked it according to directions and it was fine. I don’t like sauerkraut but in this recipe it was perfect with the thousand island added to it. I will definitely use this recipe again.
Very filling and tasty. I made this on a “no-brain” night (happens often after 32 years of never serving the same dinner twice). I followed the recipe exactly except I didn’t have corned beef or pastrami, so I chopped up a hunk of leftover Honeybaked ham that I found in my freezer during an archaeological dig. It was fantastic!
I made this just as described. It was very good . Family liked it .
We liked it however only one thing missing in the recipe and that was the addition of caraway and/or fennel seeds which I feel was the missing flavor!
It was so good and I will make it again. Different and delicious.
The wife and I really enjoyed this will definitely be having again.
Will make again.
This was great comfort food. I made it a “Rachael” by using smoked turkey instead of corned beef. I used an 8 oz. can of sauerkraut. I think a little more than that would be good.
If you don’t have crescent rolls on hand, just substitute two pieces of cardboard. It will taste just the same. My grandmother would say “oy vey“.
Was easy to make and was loved by all at the dinner table, would make this dish again
easy peesy and yummy
8/2019 – made for dinner with soup, followed recipe and it baked up nicely. Was very good – I think it would be messy to serve as an appetizer at a party.
I under cooked mine just a little, but it was still tasty!
I had to change the crusts for a super easy and quick gluten free option. I took 2 GF pie crusts (comes 2 in a pkg), pre browned bottom as recipe states. Filled pie 1st with a layer of cheese then corned beef, thin slice onion, thin layer of left over chopped potatoes, more cheese then the sauerkraut mixed with thousand island dressing. I spread a thin layer of mustard on the inside of the top crust which after thawing and warming up a bit became loose enough to invert over the pie and with a bit of loosening around the edges with my fingers it dropped right on top. Use the wash, stab a few times to vent and bake as directed. Note: I let the bottom layer of cheese come up and over the edges so that the top crust stuck to that cheese. I also used whole jar of sauerkraut at least 2 cups to fill pie fuller and because we love it. My husband was over the moon over the flavor and it looked really impressive. I’m sorry I didn’t take a picture. I will next time.
OMGEEEEE, this Reuben Bake is absolutely WONDERFUL. I will definitely be making it again soon. LOVE IT????
The family loved it! I read through previous comments and saw that others were using the crescent dough sheets. One cut in half was perfect. So easy to make.
My husband refused to eat a Reuben until I made this recipe, now he loves them and asks for this meal!
Only change I made was using 1/2 lb of meat; next time I’ll use the full amount called for in the recipe.