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The Ultimate Easy Homemade Reuben Bake with Crescent Roll Crust

Close-up of a square slice of homemade reuben bake featuring flaky pastry, melted Swiss cheese, and corned beef filling.
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Create a comforting twist on the classic sandwich with this easy Homemade Reuben Bake. Tender corned beef, tangy sauerkraut, and gooey Swiss cheese bake perfectly between a buttery crescent roll crust, making it a simple, hearty meal for any weeknight dinner or family gathering.

Ingredients

Scale
  • 1 (8 ounce) package refrigerated crescent roll dough
  • 1 pound sliced corned beef, chopped
  • 1 (14 ounce) can sauerkraut, drained well
  • 1 cup Thousand Island dressing
  • 8 ounces Swiss cheese, sliced or shredded
  • 1 tablespoon melted butter

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Unroll the crescent roll dough and press it into the bottom of the prepared baking dish, sealing the seams to form a crust.
  3. In a medium bowl, combine the chopped corned beef, drained sauerkraut, and Thousand Island dressing. Mix these ingredients until they are evenly coated.
  4. Spread the corned beef mixture evenly over the crescent roll crust in the baking dish.
  5. Arrange the Swiss cheese slices or sprinkle the shredded Swiss cheese evenly over the meat and sauerkraut layer.
  6. Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the crust edges are golden brown.
  7. Brush the melted butter lightly over the top cheese layer during the last 5 minutes of baking for added color.
  8. Let the bake rest for 5 minutes before slicing and serving warm.

Notes

  • Drain the sauerkraut thoroughly to prevent the bake from becoming watery. Press it between paper towels if necessary.
  • You can substitute pastrami for corned beef for a slightly different flavor profile.
  • For a crispier crust, you can bake the crust layer alone for 5 minutes before adding the filling.
  • This recipe works well as a make-ahead meal; assemble it completely, cover, and refrigerate up to 24 hours before baking. Add 5-10 minutes to the bake time if cooking straight from the refrigerator.

Nutrition

Find it online: https://cookerycommand.com/homemade-reuben-bake/