Reuben Crescent Bake

This recipe is one of Kyle’s favorites but I don’t make it too often because it is unhealthy and more expensive than most of the meals I make.

16 servings

2 tubes (8 oz each) refrigerated crescent rolls

1 pound sliced swiss cheese

1 1/4 pounds sliced deli corned beef

1 can (14 oz) sauerkraut, rinsed and well-drained

2/3 cup Thousand Island salad dressing

1 egg white, beaten

3 tsp caraway seeds

Unroll one tube of crescent dough into one long rectangle; seal seams and perforations.  Press onto the bottom of a greased 13×9 inch baking dish.  Bake at 375 for 8-10 minutes or until golden brown.  Layer with half of the cheese and all of the corned beef.  Combine sauerkraut and salad dressing; spread over beef.  Top with remaining cheese.  On a lightly floured surface, press or roll second tube of crescent rolls into a 13×9 rectangle, sealing seams and perforations.  Place over cheese.  Brush with egg white;  sprinkle with caraway seeds.  Bake for 12-16 minutes or until heated through and crush is golden brown.  Let stand for 5 minutes before cutting.

I found this recipe in a Taste of Home Magazine.

http://www.tasteofhome.com

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