Reuben Crescent Bake Recipe 100kRecipes
Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish. Mix sauerkraut and salad dressing together in a bowl until well combined. Unroll crescent roll dough, and cut dough in half; place one half of the dough onto a floured work surface, and pinch the perforations of the dough closed to make 1 sheet.
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The Base Layer: Unroll one sheet of your crescent roll dough and snugly fit it into the base of a 9ร13-inch baking dish. Gently prick it with a fork all over. Pop this in the oven for a 10-minute pre-bake. First Filling: Arrange five slices of the Swiss cheese on the warm, pre-baked dough, ensuring an even cover.
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Spread this mixture over the cheese evenly. Step 6: Layer the thinly sliced beef on top of the sauerkraut. Step 7: Add the remaining 4 slices of cheese to create a layer of cheesy goodness. Step 8: Carefully place half of the rolled-out crescent dough on top. Pinch together all edges to seal in all that delicious cheese.
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Step. 2 Lightly grease a 9-by-13-inch baking dish with butter. Spread the hash brown mixture into an even layer in the prepared dish. Top with the corned beef, sauerkraut, and the remaining 1 cup of Swiss cheese. Step. 3 Toss together the bread pieces and the remaining 1/4 cup of melted butter in a large bowl.
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Preheat the oven to 375 degrees. Lightly mist a 9x13 casserole dish with cooking spray and set aside. Unroll the can of crescent roll dough and press the seams together. Press the dough into the bottom of the prepared baking dish to cover the bottom. Sprinkle with 1 ยฝ teaspoons of the caraway seeds and press them into the dough a little bit.
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Preheat the oven to 350ยบ F and lightly grease a 9ร11 inch baking dish with butter or nonstick spray. Take four pieces of rye bread and cut them into cubes. Place the rest of the bread in the food processor, pulse until fine breadcrumbs form and set aside. Cover with the remaining beef, cumin seeds and cheese.
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Bake at 375 degrees for 8-10 minutes or until golden brown. Layer with half of the cheese and all of the corned beef. combine sauerkraut and dressing; spread over beef, top with remaining cheese. On a lightly floured surface roll out and press together seam of second tube of crescent dough in a 9X13 rectangle then place over cheese.
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Preheat oven to 350f degrees. Spray 11ร7 baking dish with nonstick cooking spray. Take four slices of rye bread and cut them into 2-inch cubes. Place remaining slices of rye bread into food processor and pulse into fine breadcrumbs and set aside. Spread cubed bread into the bottom of the prepared baking dish.
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Preheat the oven to 375 F. Grease your 9ร13 inch baking dish with oil. On a lightly floured surface roll one tube of crescent rolls dough. Try to seal all perforations and seams and gently press onto the bottom of the baking dish. Transfer to the oven and bake for 10 minutes or until golden on top. Step 2.
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Preheat oven to 375 degrees F (190 degrees C). Grease an 8ร8-inch baking dish. Mix together the sauerkraut and thousand island salad dressing in a bowl until well combined. Unroll the crescent roll dough, and cut dough in half; place one half of the dough onto a floured work surface, and pinch the perforations of the dough closed to make 1.
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Preheat the oven to 350*. Lightly spray a baking sheet with non stick spray. Remove the Crescent Roll Dough from the package and unroll the dough. Cut the dough in half. Using your fingers, seal the perforations in the dough. Roll each half of the dough until it is a 12 inch rectangle. Place the dough on the prepared baking sheet.
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Unroll the crescent rolls and separate into triangles. Arrange them in a greased 9-inch pie dish, overlapping the edges to create a crust. Layer the corned beef over the crescent roll crust. Spread the sauerkraut evenly over the corned beef. Sprinkle the shredded Swiss cheese on top of the sauerkraut.
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In a large bowl, combine sauerkraut, corned beef, sour cream, onion and garlic. Transfer to a greased 11x7-in. baking dish. Sprinkle with the cheese and bread cubes; drizzle with butter. Bake, uncovered, until heated through and the cheese is melted, 25-30 minutes.
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Pinch together the perforated edges of the dough. Step 3. Roll half of the dough out until it is a rectangle about 12 inches long. Step 4. Place the dough onto a parchment or silicone mat-lined baking sheet and bake for 10 minutes. Step 5. Remove the crust from the oven and top with four slices of swiss cheese.
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Preheat oven to 350 degrees F. Butter an 11 x 7 inch casserole dish and set aside. Add cubed bread and drizzle with melted butter, toss and add sauerkraut, corned beef and 1/2 cup of the cheese; toss again. In a separate bowl, whisk together the milk, eggs, dressing, mustard, pepper and Creole/Cajun seasoning.
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Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray. Spray one sheet of aluminum foil with cooking spray. Spread bread cubes in the bottom of the prepared baking dish. Layer bread cubes with sauerkraut and beef strips, then pour dressing over top. Cover with the aluminum foil, sprayed-side down.
