Reuben Crescent Bake

Recipe View 5 mins Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 8x8-inch baking dish. (5 minutes)

Recipe View 5 mins In a medium bowl, combine the drained sauerkraut and Thousand Island dressing. Mix well to ensure even distribution. (5 minutes)

Recipe View 15 mins Unroll the crescent roll dough. Separate into two halves. On a lightly floured surface, pinch the perforations of the first half closed to create a solid sheet. Roll it out to approximately 12 inches square. Carefully transfer the dough sheet into the prepared baking dish, pressing it gently into the bottom and up the sides. Repeat the process with the second half of the dough, rolling it out to about 9 inches square, and set aside. (15 minutes)

Recipe View 9 mins Bake the bottom crust in the preheated oven until it's lightly golden brown. (8-10 minutes).

Recipe View 10 mins Remove the pre-baked crust from the oven. Arrange 4 slices of Swiss cheese evenly over the bottom of the crust. Layer the corned beef on top of the cheese, followed by the sauerkraut mixture. Finish with the remaining 4 slices of Swiss cheese. (10 minutes)

Recipe View 5 mins Gently lay the second sheet of crescent roll dough over the filled baking dish. Press the edges of the top crust firmly against the edges of the bottom crust to seal in the filling. Brush the top crust evenly with the beaten egg white. (5 minutes)

Recipe View 18 mins Bake in the preheated oven until the cheese is melted, the filling is heated through, and the crust is beautifully golden brown. (15-20 minutes)

Recipe View 5 mins Remove from the oven and let stand for about 5 minutes before slicing into squares and serving. This allows the filling to set slightly, making it easier to cut. (5 minutes)