Ingredients
– 1 can refrigerated crescent roll dough (8 oz)
– 1/2 lb sliced corned beef or pastrami
– 1/2 lb sliced Swiss cheese
– 1 cup sauerkraut, drained and squeezed dry
– 1/2 cup Russian or Thousand Island dressing
– 2 tablespoons Dijon mustard
– 1 tablespoon butter, melted
– 1 teaspoon caraway seeds (optional)
– Fresh parsley for garnish (optional)
Instructions
Preheat the Oven:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper.
Prepare the Base:
Unroll half of the crescent roll dough and press it into the bottom of the prepared baking dish to create an even layer.
Layer the Ingredients:
Spread the Dijon mustard over the crescent dough base.
Layer the sliced corned beef or pastrami evenly over the dough.
Top with slices of Swiss cheese, covering the meat completely.
Evenly distribute the sauerkraut on top of the cheese.
Add Dressing:
Drizzle the Russian or Thousand Island dressing evenly over the sauerkraut.
Top with Crescent Dough:
Unroll the remaining crescent roll dough and place it on top of the filling, pressing the edges to seal.
Bake:
Brush the top of the dough with melted butter and sprinkle with caraway seeds if using.
Bake for 20-25 minutes or until the top is golden brown and fully cooked.
Serve:
Remove from the oven and let the Reuben bake cool for a few minutes.
Slice into squares, garnish with fresh parsley if desired, and serve warm.
Enjoy!
