- 2 (8 oz) cans refrigerated crescent roll dough (16 triangles total)
- 2 cups chopped or shredded corned beef (or deli corned beef, chopped)
- 2 cups well-drained sauerkraut (squeeze out excess liquid!)
- 1½ cups shredded Swiss cheese
- ¾ cup Russian dressing (or Thousand Island)
- 2 tbsp Dijon mustard (optional but authentic)
- Optional: 1 tbsp caraway seeds (for traditional flavor)
🥬 Sauerkraut tip: Drain and pat dry—wet kraut = soggy crescents!
Step-by-Step Instructions
1. Prep the Filling
In a large bowl, combine corned beef, sauerkraut, Swiss cheese, Russian dressing, Dijon mustard, and caraway seeds (if using). Mix until well coated.
💡 Don’t skip draining the sauerkraut—this is the #1 secret to a non-soggy bake!
2. Assemble the Bake
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Unroll both cans of crescent dough. Separate into 16 triangles.
Arrange 8 triangles in the bottom of the dish, pressing seams together to form a crust (it’s okay if it’s rustic!).
Spread the Reuben filling evenly over the dough.
Top with the remaining 8 crescent triangles, pressing edges to seal (or leave slightly open for a “baked casserole” look).
3. Bake to Golden Perfection
Bake for 25–30 minutes, until crescents are deep golden brown and puffed.
Let rest 5–10 minutes before slicing—this helps the filling set.
Tips for Reuben Perfection
- Use full-fat Russian dressing—low-fat versions can make the filling watery.
- Chop corned beef finely—large chunks make the bake hard to slice.
- Press the bottom crust—minimizes gaps where filling can leak.
- Make it ahead: Assemble unbaked, cover, and refrigerate for up to 4 hours. Add 5 minutes to bake time.
- Double the filling if you love extra sauerkraut and beef!
Serving Suggestions That Shine
- Classic: With dill pickles and potato chips on the side
- Brunch favorite: Serve with a simple green salad and mimosa
- Game day: Cut into squares and serve with extra Russian dressing for dipping
- Leftover magic: Reheat slices in a skillet for a crispy finish
Delicious Variations
- Pastrami Reuben: Swap corned beef for pastrami
- Vegetarian: Use chopped portobello mushrooms + smoked paprika
- Spicy Reuben: Add 1 diced jalapeño or ½ tsp cayenne to the filling
- Gluten-Free: Use GF crescent dough (like Immaculate Baking Co.)
- Low-Carb: Skip the dough and bake filling in a skillet—serve in lettuce cups
Frequently Asked Questions (FAQs)
Q: Can I use leftover corned beef from St. Patrick’s Day?
A: Absolutely! This is the perfect way to use up leftovers.
Q: Why is my bake soggy?
A: Likely from wet sauerkraut or low-fat dressing. Always drain kraut well and use full-fat ingredients.
Q: Can I make this ahead?
A: Yes! Assemble unbaked, cover, and refrigerate overnight. Bake as directed (add 5–10 minutes).
Q: Can I freeze it?
A: Best baked and frozen. Reheat in a 350°F oven until warm (20–25 minutes).
Final Thoughts: Comfort, Reimagined
Crescent Reuben Bake isn’t just a casserole—it’s a love letter to deli classics, made accessible for real life. With its flaky layers, savory filling, and melty cheese, it’s the kind of dish that brings people together, fills bellies, and earns recipe requests at every gathering.
So unroll that dough, chop that corned beef, and bake a dish that doesn’t just feed people—but brings the spirit of the deli to your table.
Made this and heard the “Mmm!” chorus? I’d love to hear your twist—did you go pastrami? Add caraway? Share your Reuben triumph in the comments below—or tag me on social. And if you know someone who thinks Reubens = messy sandwiches, send them this recipe. You’ll be their new kitchen hero! 🥪✨💛
