REUBEN CRESCENT BAKE
• 1 tube Crescent rolls.
• 8-10 slices Swiss cheese.
• 3/4 pound sliced deli corned beef.
• 1/2 cup Thousand Island salad dressing.
• 1 (14 ounces) can sauerkraut-drained.
• 1 egg white-lightly beaten.
• 1/2 Teaspoon 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 to 10minutes until golden brown.
-After the bottom dough has baked, remove from oven.
-Layer 1/2 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 to16minutes until the crust is golden brown.
-Let stand for 5minutes before cutting.
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