Reuben Bake

My husband is obsessed with brisket. As in, he bought FIVE this St. Patrick’s Day season. FIVE. Who needs that many brisket?! Apparently we do. With so much brisket, I needed to come up with something more creative then just a crock pot dinner or sandwiches. This is a pretty neat twist on the classic.


  • 10 oz. sauerkraut
  • 1/3 c. Thousand island dressing
  • 2 tubes of crescent rolls
  • 6-8 slices of Swiss cheese
  • 1 package of corned beef lunch meat- enough to cover a layer
  • 1 egg
    Trader Joe’s “Everything Bagel Seasoning”
  • Preparation:
    1. Preheat oven to 375.
      Spray a 9×13 pan and unroll your first tube of crescent rolls in the pan. Pinch seams together to make one full sheet. Bake for 8-10 minutes.
      In a bowl, combine sauerkraut and thousand island dressing. Put to the side.
      Lay half of your Swiss cheese on baked crust. Spread sauerkraut mixture over top. Layer with corned beef and another layer of cheese.
      Open second tube of crescent rolls. Pinch seams and place over top of Swiss cheese layer. This can be done by using a rolling pin.
      Beat egg and brush over top. Sprinkle everything bagel seasoning and bake 22-24 extra minutes.
      Let cool about 5 minutes before cutting! Enjoy!

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