Ingredients:
1 can of refrigerated crescent
½ lb of
½ lb of
1 cup of drained and
½ cup of Russian or Thousand Island dressing
2 tablespoons of Dijon mustard
1 tablespoon of melted butter
1 teaspoon of caraway seeds (optional)
Fresh parsley for garnish (optional)
Directions:
Preheat the Oven:
Begin by preheating your oven to 375°F (190°C).Use parchment paper or a little amount of cooking oil to line a 9 by 13-inch baking dish.
Prepare the Base:
Roll out half of the crescent roll dough and press it into the base of the prepared baking dish to form an even layer.
Layer the Ingredients:
Spread the Dijon mustard over the crescent dough base. Place the sliced corned beef or pastrami evenly over this layer, followed by a complete covering of Swiss cheese slices. Distribute the sauerkraut evenly over the cheese.
Add Dressing:
Drizzle the Russian or Thousand Island dressing over the sauerkraut layer.
Top with Crescent Dough:
Unroll the remaining crescent roll dough and place it over the fillings, pressing the edges together to seal.
Bake:
Brush the top of the dough with melted butter and, if desired, sprinkle caraway seeds on top. Bake for 20-25 minutes, or until the top turns golden brown and is fully cooked.
Serve:
Once baked, take the Reuben bake out of the oven and allow it to cool for a few minutes. Cut into squares, garnish with fresh parsley if you like, and serve warm.