It is a perfect meal to share with your friends and family. A tasty take on a classic Reuben Crescent Bake, it is perfect for a party appetizer or even a light dinner. This recipe needs crescent rolls, corned beef, Swiss cheese, kraut, and a thousand island dressings. It’s great for those times when, like five minutes ago, you need an impromptu appetizer idea. These rubber rolls are one of the recipes that can be produced almost embarrassingly easily and have only some delicious ingredients.
Ingredients:
3/4 cup sauerkraut, drained and squeezed
1/3 cup thousand island salad dressing
1 (8 ounces) tube refrigerated crescent rolls
3/4 pound thin-sliced cooked corned beef
(8) slices Swiss cheese
(1) beaten egg white
Directions:
Preheat oven at about 190 degrees C (375 degrees F). Grease 8×8 inch baking dish.
Mix the sauerkraut and thousand island salad dressing together in a bowl until well combined. Roll the crescent pulley down and cut the pulp into half, put one half on a floured surface of the work and pinch the dough close to 1 sheet. Spread the sheet of dough out to about (12) inches square, and fit the dough into the baking sheet. On the second half of the dough, pinch perforations closed; roll out to about 9 inches square and set aside.
In the preheated oven, prebake the dough crust in the baking dish until lightly browned, 8 to 10 minutes. Remove from the oven and place (4) slices of cheese at the bottom of the crust, sprinkle slices of cheese on top with the corned beef, and spread with the sauerkraut mixture. Lay the sauerkraut mixture (4) remaining Swiss cheese. Place the 2nd layer of crescent roll dough onto the lined baking dish, then press the top crust down to secure the edges of the platter. Clean white with broken egg.
In the oven, bake it at about 15 to 20 minutes until the cheese melts, and the crust is golden brown; let stand about 5 minutes before slicing.
Ingredients
- 3/4 cup sauerkraut, drained and squeezed
- 1/3 cup thousand island salad dressing
- 1 (8 ounces) tube refrigerated crescent rolls
- 3/4 pound thin-sliced cooked corned beef
- (8) slices Swiss cheese
- (1) beaten egg white
Instructions
Preheat oven at about 190 degrees C (375 degrees F). Grease 8x8 inch baking dish.
Mix the sauerkraut and thousand island salad dressing together in a bowl until well combined. Roll the crescent pulley down and cut the pulp into half, put one half on a floured surface of the work and pinch the dough close to 1 sheet. Spread the sheet of dough out to about (12) inches square, and fit the dough into the baking sheet. On the second half of the dough, pinch perforations closed; roll out to about 9 inches square and set aside.
In the preheated oven, prebake the dough crust in the baking dish until lightly browned, 8 to 10 minutes. Remove from the oven and place (4) slices of cheese at the bottom of the crust, sprinkle slices of cheese on top with the corned beef, and spread with the sauerkraut mixture. Lay the sauerkraut mixture (4) remaining Swiss cheese. Place the 2nd layer of crescent roll dough onto the lined baking dish, then press the top crust down to secure the edges of the platter. Clean white with broken egg.
In the oven, bake it at about 15 to 20 minutes until the cheese melts, and the crust is golden brown; let stand about 5 minutes before slicing.
Notes
Nutrition Info: Per Serving: 658 calories; 42.1 g fat; 32.1 g carbohydrates; 36.9 g protein; 115 mg cholesterol; 2123 mg sodium.
