REUBEN BAKE
- 2 tubes (8 ounces each) refrigerated crescent rolls...
- 1 pound sliced Swiss cheese
- 1-1/4 pounds sliced deli corned beef
- 1 can (14 ounces) sauerkraut, rinsed and well drained
- 2/3 cup Thousand Island salad dressing
- 1 egg white, lightly beaten
- 3 teaspoons caraway seeds
How to Make It
- Unroll one tube of crescent dough into one long rectangle; seal seams and
- perforations. Press onto the bottom of a greased 13-in. x 9-in. 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 dough into a 13-in. x 9-in. 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 crust is golden
- brown. Let stand for 5 minutes before cutting.
- Yield: 8 servings.
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