I used a crescent roll sheet, rolled it out and cut in half. Perfect fit for an 8×8 pan. Prebaked, added the layers in. Made some homemade 1000 Island and found I didn’t have any kraut, so added a little dressing in place of it. Laid the second half of the sheet over the top. I’m not sure what the sealing to the pan part was for? I didn’t extend the bottom crust up the sides of the pan either. Taste of a reuben, but I did miss the rye bread. I didn’t have any problem with it being soggy, the crescent roll sheet was nice and crunchy. These would be great as an appetizer!
Just finished sharing this with Mom. She kept saying how good it is (= I recently had a pastrami Reuben out, so when I couldn’t find the corned beef I used pastrami. I used 2 cans of crescent rolls in a larger pan. I also subbed 2 cups of shredded jack cheese because I don’t care for Swiss. I used a 16 oz jar of sauerkraut with 2/3 c Thousand Island. My bottom crust sank down the sides of my pan. I pressed my saurkraut, rather than squeezing it, and my bottom crust, where the top and bottom crusts met, was soggy )= Next time I will brush the bottom crust with egg white before pre-baking it. We both enjoyed this, and are looking forward to leftovers (= [I did find the corned beef right after she sliced the pastrami for me – so next time I will make it with corned beef (=] edit: When I got back home, I took my leftover portions and flipped them over in the pan, making sure the soggy portions were exposed and threw it back in the oven for another ~20 minutes to dry it out. Just had some leftovers for dinner at work – yum!
It was good. Somethings missing though. We will make it again and play around with some other flavors. Over all it was very tasty…and I don’t even like Ruben’s very much.
I have made this a few times and it is always a big hit. I usually buy my corned beef from Costco so one night I have corned beef and cabbage and use my left overs for this recipe the next day. I follow the recipe making sure I get all the juice out of the rinsed sauerkraut and pre cook the bottom crust so it’s not soggy. I use havarti cheese or provolone instead of Swiss cheese. I also add a thin layer of zesty horse radish on the sauerkraut. I think a little zesty horse radish gives it so much flavorful!
After reading all the reviews I only added one thing, some caraway seeds to the sauerkraut after draining it. And I hand sliced the cheese, I weighed it, so it didn’t really cover all the area but it was awesome. As I layered the thinly sliced corned beef, I squeezed mustard randomly between each layer. It was to die for. Will I make this again, for sure.
Corned beef, Swiss cheese, kraut and thousand island dressing baked between crescent rolls. Easy and tasty. Kids will love these.
1 tube Crescent rolls
8-10 slices Swiss cheese
3/4 pound sliced deli corned beef
1/2 cup Thousand Island salad dressing
1 – 14oz can sauerkraut – drained
1 egg white – lightly beaten
½ tsp Caraway Seeds
Preheat oven to 375.
Unroll one tube of crescent roll dough. Place half in a baking dish that has been lightly sprayed with Pam. Seal perforations. Bake for approximately 8-10 minutes until golden brown.
After the bottom dough has baked, remove from oven.
Layer ½ of the cheese on top of the baked crescent rolls.
Next layer all of the corned beef.
Combine the sauerkraut and Thousand Island together.
Spread the sauerkraut over the corned beef.
Place the remaining cheese over the top of the sauerkraut.
Place the remaining half of the crescent roll dough on top of the last cheese layer. Carefully seal the perforations.
Brush with the egg white and sprinkle with the caraway seeds.
Bake for 12-16 minutes until the crust is golden brown.
Let stand for 5 minutes before cutting.