REUBEN CRESCENT BAKE


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.

A couple of weeks ago we had family visiting for the weekend, so I made this apple and cream cheese dessert from My New 30.

The yummy cream cheese and apple filling were sandwiched between two layers of refrigerated crescent rolls.

Ingredients:


2 tubes (8 ounces each) of refrigerated crescent rolls.

1 pound of sliced swiss cheese.

1-¼ pounds of sliced deli corned beef.

1 can (14 ounces) rinsed and drained sauerkraut.

2/4 cup of Thousand Island salad dressing.

1 lightly beaten egg white.

3 tsps of caraway seeds.

Directions:


Preheat the oven to 375° and grease a 13×9 baking dish.

First, unroll one tube of crescent dough into 1 rectangle, seal seams and perforations.
Place in the baking dish and bake for 8 to 10 minutes.

In a bowl, mix together the sauerkraut and salad dressing.

Spread half of the cheese over the crust, and add a layer of the corned beef. Add a layer of the sauerkraut mixture and top with the other half of cheese.

Unroll the second tube of crescent dough on a floured surface and roll it into a 13×9 inch rectangle.
Place over the cheese, brush with the beaten egg white, drizzle some caraway seeds and bake for 12 to 16 minutes.

Let stand before serving and enjoy.