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Reuben Crescent Bake

  • Author: Michelle Burns
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


You make this like a pie but we make it more like a galette


  • 3/4 cup sauerkraut, drained and squeezed dry
  • 1/4 cup Thousand Island salad dressing (or mayonnaise plus mustard)
  • 1 tubs refrigerated crescent rolls
  • 1/2 pound thin sliced cooked corned beef
  • 6 slices Swiss cheese
  • 2 tbs flour
  • 1 beaten egg white


  • Preheat the oven to 375 degrees F.
  • Grease an 8 X 8 inch baking dish or apply a silpat to a quarter sheet baking sheet
  • In a small bowl, combine the sauerkraut and salad dressing mixtue together until thoroughly combined and set aside.
  • Unroll crescent roll dough and cut dough in half.
  • Place one half of the dough onto a floured work surface and pinch the perforations of the dough closed to make 1 sheet.
  • Roll the dough sheet out to about 12 inches square or an 8 X 12 rectangle
  • If using a baking dish, fit the dought into the prepared baking dish, bringing the dough up the sides of the dish. If using a baking sheet, spread the dough on the silpat sheet.
  • Prebake the dough crust in the baking dish until lightly browned, 8-10 minutes.
  • While the first half of the dough is baking, prepare the second half of the dough and roll out to about 9 X 9 or if making a rectangle, the same size as the first piece.
  • Remove the baked dough from the oven. Place 4 slices of cheese onto the baked crust
  • Top the cheese slices with the corned beef.
  • Spread the sauerkraut mixture across the corned beef.
  • Top with the remaining slices of Swiss cheese.
  • Lay the seond sheet of crescent roll dough onto the baking dish or on top of the crust on the baking sheet.
  • If using a baking dish, press the top crust down onto the edges of teh dish to seal. If using a baking sheet, press the top crust onto the edges of the bottom crust.
  • Brush the edges with the beaten egg white.
  • Bake in the oven untilt he top crust is golden brown, about 10 minutes.
  • Let stand about 5 minutes before slicing.


Source: Allrecipes   Patti Barrett

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes


  • Calories: 658
  • Fat: 42 g
  • Carbohydrates: 12 g
  • Fiber: 1 gm
  • Protein: 37 ga
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