Daniel Conderman 
A delicious twist on a classic Reuben sandwich, baked to golden perfection in a flaky crescent roll crust.
Ingredients
- 2 (8 oz) cans crescent roll dough 🥐
- ¾ lb sliced corned beef, chopped 🥩
- 8 oz Swiss cheese, sliced or shredded 🧀
- 1 cup sauerkraut, drained well 🥬
- ½ cup Thousand Island dressing 🥫
- 1 egg, beaten 🥚
- 1 teaspoon caraway seeds (optional) 🌿
- 1 tablespoon melted butter 🧈
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Roll out one can of crescent roll dough and press it into the bottom of the prepared dish, pinching seams together to create a solid layer.
- Layer the filling: Spread the Thousand Island dressing evenly over the dough. Next, layer the chopped corned beef, followed by the drained sauerkraut, and then top with Swiss cheese.
- Top with the second crescent roll layer: Unroll the second can of crescent roll dough and place it over the filling, pressing the edges to seal.
- Brush with egg wash: Lightly brush the beaten egg over the top for a golden finish. Sprinkle with caraway seeds, if using.
- Bake for 20-25 minutes or until the top is golden brown and cooked through.
- Brush with melted butter immediately after baking for extra richness.
- Cool for a few minutes, then slice into squares and serve warm.
Optional Serving Suggestions:
🔥 Serve with extra Thousand Island dressing or spicy mustard for dipping.
🥗 Pair with a side of coleslaw or a simple green salad.
