The Reuben sandwich is something I hold very dear to my heart, much like many others. Known for its great combination of corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing, it’s an outstanding delicatessen favorite. This delightful snack, breakfast, or dish is perfect for gatherings where people can share the joy of eating together. Imagine a large grilled cheese pie with the familiar Reuben flavors, topped with crescent rolls, and served with Russian dressing for dipping. This twist on a classic sandwich is perfect for any crowd, sure to impress!
I’ll never forget the time I made these Reuben squares during a family brunch. The scent of baking bread mixed with melted cheese filled the kitchen, and everyone was eager to have more. This meal touched not only our taste buds but also our hearts, as we shared it with one another. It’s an orchestra of contrasts in one bite: savory yet a little sweet, crispy and gooey at the same time.
Ingredients
¾ cup sauerkraut, squeezed dry
⅓ cup Thousand Island salad dressing
8-ounce tube refrigerated crescent rolls
¾ pound thinly sliced cooked corned beef
8 slices Swiss cheese
1 beaten egg white
Step-by-Step Instructions
1. Preheat and Prepare
Preheat Oven:
Preheat the oven to 375°F (190°C). Grease an 8×8-inch baking dish to ensure the Reuben squares can be easily removed later.
2. Make the Sauerkraut Mixture
Mix Sauerkraut and Dressing:
In a bowl, mix the sauerkraut with the Thousand Island salad dressing. This creates a tangy and creamy blend, essential for a good Reuben.
3. Prepare the Crescent Roll Dough
Divide the Dough:
Take out the crescent roll dough and divide it into two parts. Roll out one half on a floured surface, joining the seams to form a seamless sheet. Roll it into a 12-inch square.
4. Form the Bottom Crust
Line the Baking Dish:
Place the rolled-out dough sheet in the prepared baking dish, covering the entire bottom. This forms the base crust for the squares.
5. Prebake the Bottom Crust
Bake:
Prebake the bottom crust for 8-10 minutes until lightly browned. This step ensures the crust becomes crispy and holds up well under the filling.
6. Layer the Filling
Layer the Ingredients:
Place 4 slices of Swiss cheese evenly over the prebaked crust.
Add the thinly sliced corned beef on top of the cheese.
Spread the sauerkraut and Thousand Island dressing mixture over the corned beef.
Finally, top with the remaining 4 slices of Swiss cheese.
7. Prepare the Top Crust
Roll Out the Dough:
Take the second half of the crescent roll dough and pinch the perforations closed. Roll it out to about a 9-inch square. This will be the top crust.
8. Seal and Brush with Egg
Seal the Crust:
Place the top dough over the layered ingredients in the baking dish. Press the edges to seal the top and bottom crusts together. Brush the top with the beaten egg white for a beautiful golden-brown finish.
9. Bake
Bake the Squares:
Return the dish to the oven and bake for 15-20 minutes, or until the cheese is melted and the crust is golden brown. Let it stand for 5 minutes before cutting into squares, allowing the cheese to set slightly, making slicing easier.
Variations & Substitutions
Vegetarian Option:
Substitute the corned beef with sturdy mushrooms like portobello or a plant-based meat alternative.
Gluten-Free Version:
Use gluten-free crescent rolls or a regular gluten-free pie crust instead of the traditional crescent roll dough.
Different Types of Cheese:
Gruyère cheese can be used for a different flavor profile, though it won’t be a classic Reuben anymore. Gruyère is another great option.
Additional Ingredients:
Add pickles or onions for extra crunch.
Conclusion
The combination of melting cheesy corned beef in Reuben squares showcases their inventiveness, bringing together classic flavors with a modern twist. The fried crescent roll coating provides a satisfying crunch, while the gooey cheese, tangy sauerkraut, and Russian dressing create a perfect bite. Though it may seem unconventional, adding a chocolate dip can offset the richness characteristic of most savory dishes.
Whether you serve these squares for breakfast, as a snack, or at your next social gathering, one thing is certain: they are truly delicious. The recipe is easy to adjust to fit dietary needs and personal preferences. Making these Reuben squares is not just about creating a tasty dish; it’s about bringing people together over something fun and satisfying.
Gather your ingredients, preheat the oven, and enjoy taking a bite into melty, gooey, cheesy Reuben squares. Have fun!
REUBEN CRESCENT BAKE
Ingredients
- ¾ cup sauerkraut squeezed dry
- ⅓ cup Thousand Island salad dressing
- 8 oz tube refrigerated crescent rolls
- ¾ pound thinly sliced cooked corned beef
- 8 slices Swiss cheese
- 1 beaten egg white
Instructions
- Preheat and Prepare: Preheat oven to 375°F (190°C) and grease an 8×8-inch baking dish.
- Make the Sauerkraut Mixture: In a bowl, mix sauerkraut with Thousand Island dressing.
- Prepare the Crescent Roll Dough: Divide crescent roll dough into two parts and roll out one half into a 12-inch square on a floured surface.
- Form the Bottom Crust: Place the rolled-out dough in the prepared baking dish, covering the bottom.
- Prebake the Bottom Crust: Bake for 8-10 minutes until lightly browned.
- Layer the Filling: Layer 4 slices of Swiss cheese, corned beef, sauerkraut mixture, and remaining 4 slices of cheese over the prebaked crust.
- Prepare the Top Crust: Roll out the second half of the dough into a 9-inch square and place over the filling, sealing the edges.
- Seal and Brush with Egg: Press edges to seal and brush the top with beaten egg white.
- Bake: Bake for 15-20 minutes until golden brown, let stand for 5 minutes before cutting into squares.
Notes
- Vegetarian Option: Replace corned beef with mushrooms or a plant-based meat alternative.
- Gluten-Free Version: Use gluten-free crescent rolls or pie crust.
- Cheese Variations: Try Gruyère cheese for a different flavor, though it deviates from the classic Reuben.
- Additional Ingredients: Consider adding pickles or onions for extra crunch.
