Description
A warm, flaky crescent bake filled with savory beef, tangy sauerkraut, creamy dressing, and melted Swiss cheese—perfect for comforting meals and easy gatherings.
Ingredients
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Crescent roll dough – 2 cans (8 ounces / 226 g each)
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Cooked corned beef – 1 pound (450 g)
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Sauerkraut, drained – 1½ cups (360 g)
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Swiss cheese, shredded – 2 cups (200 g)
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Creamy thousand-style dressing – ¾ cup (180 ml)
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Caraway seeds – 1 teaspoon
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Unsalted butter, melted – 2 tablespoons (30 g)
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Egg – 1 large
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Black pepper – ½ teaspoon
Instructions
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Preheat oven to 375°F (190°C) and grease a 9×13-inch dish.
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Press one layer of crescent dough into the bottom of the dish.
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Sprinkle half the cheese over the dough.
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Add corned beef evenly.
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Layer sauerkraut over the beef.
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Drizzle dressing evenly.
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Sprinkle caraway seeds and pepper.
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Add remaining cheese.
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Cover with the second layer of crescent dough and seal seams.
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Brush with egg and melted butter mixture.
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Bake for 25–30 minutes until golden.
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Rest 10 minutes before slicing.
Notes
Drain sauerkraut thoroughly for best texture. Let the bake rest before cutting to ensure clean slices and layered presentation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes