Reuben Crescent Bake Recipe
A pot pie made with refrigerated crescent roll crust has the flavors of a reuben sandwich. It's a great way to use up extra corned beef.
Loved this recipe and its so easy to make. I used only 1/2 lb. of corned beef( because I forgot how much to buy). I also baked it longer than directed, about 20-25 minutes. I let it get nice and brown.
My husband loved it. I liked it. From a "maker's" point of view, it wasn't very clear to me what to do with the extra sides of the bottom dough. It wouldn't stand up on the sides, (1.5-2" high) so I draped it over the top of the sides best I could. However, only the corners stayed up and the middles sagged. Additionally, when I applied the top layer, trying to press to edges of the baking dish, where the dough had already cooked from the bottom layer, the top layer would not stick. Also, the pic had carroway seeds but the recipe did not. I think the seeds would have definitely made it more Reuben-like. I did like mixing the sauerkraut and dressing together. Overall, I liked it and would try again just to see if I could get it right.
Very good! I doubled the recipe and used a 9 x 13 pan. I did not use the full amount of Thousand Island dressing (my choice) and used the extra for dipping. I also added 1/2 teaspoon of caraway seeds to top and bottom crusts before baking!
Triangles of crescent roll dough are pressed into a 10-inch pie tin and layered with all the taco fixings. First come the corn chips, followed by the ground meat, sour cream and cheese. Then another layer of corn chips finishes the pie. It 's baked until golden, cut into slices and served with shredded lettuce and slices of avocado.
Rye bread filled with corned beef, sauerkraut and mozzarella and fried in a skillet until hot and gooey.
Rye bread filled with sauerkraut, Swiss cheese and corned beef, smothered with a zesty sauce and broiled until golden.
This is a great recipe that I got from a friend. If you can't find whole wheat bread dough, I've used white and I've also made my own.