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It really doesn't get much easier than this. No chopping, sauteing, or boiling. Essentially, I made a great big, delicious sandwich in a casserole dish. "What else might I do with crescent rolls?" I know that there are quite a few applications, both sweet and savory. I first hit up the Pillsbury site for inspiration. Lots of recipes there! I finally settled on this Reuben Bake, another winner from Taste of Home. Don't look at the calories, though.
Reuben Crescent Bake
Ingredients:
Yield: 8 servings.
Reuben Crescent Bake
Ingredients:
- 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
- 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.
