Ingredients
– 2 (8-ounce) cans refrigerated crescent roll dough
– 1 lb sliced corned beef
– 1 (14-ounce) can sauerkraut, drained and patted dry
– 2 cups shredded Swiss cheese
– ½ cup Thousand Island dressing
– 1 egg, beaten (for egg wash)
– 1 teaspoon caraway seeds (optional)
– 1 tablespoon melted butter
Instructions
1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Unroll one can of crescent roll dough and press it into the bottom of the dish, sealing seams.
3. Spread half of the dressing, layer corned beef, sauerkraut, and Swiss cheese. Add remaining dressing.
4. Cover with the second crescent roll dough, seal the edges, and brush with egg wash & melted butter.
5. Sprinkle with caraway seeds (optional) and bake for 25-30 minutes until golden brown.
6. Let cool for 5-10 minutes, slice, and serve warm.
Notes
– To prevent a soggy crust, pre-bake the bottom layer for 5 minutes before adding ingredients.
– For a more traditional taste, use toasted rye bread instead of crescent dough.
– Make it ahead: Assemble, refrigerate, and bake when ready.
– Swap corned beef with pastrami for a smokier flavor.
– For a gluten-free version, use gluten-free crescent dough or almond flour crust.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American, Deli-Style
Nutrition
- Calories: ~400 kcal
- Sodium: ~900mg
- Fat: ~25g
- Carbohydrates: ~30g
- Fiber: ~2g
- Protein: ~20g