Janice's Reuben Crescent Bake
Janice's Reuben Crescent Bake

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, janice's reuben crescent bake. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Janice's Reuben Crescent Bake is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Janice's Reuben Crescent Bake is something which I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have janice's reuben crescent bake using 6 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Janice's Reuben Crescent Bake:
  1. Get 2 Tubes refrigerated crescent rolls (8 oz each)
  2. Make ready 16 oz Sliced Swiss cheese
  3. Prepare 1 1/4 lb Sliced deli corned beef
  4. Make ready 14 oz Sauerkraut,rinsed and drained (1 can)
  5. Get 1 cup Thousand island salad dressing
  6. Take 1 each Egg white, lightly beaten
Steps to make Janice's Reuben Crescent Bake:
  1. Grease a 13"x9" baking dish.
  2. Unroll one tube of crescent roll dough and form into a rectangle; seal seams and perforations.
  3. Press into the baking dish to form the bottom crust.
  4. Bake at 375' for 8-10 min or until golden brown and remove from oven
  5. Place a layer using half of the Swiss cheese
  6. Place another layer using all of the corned beef
  7. Combine sauerkraut and salad dressing an carefully spread all of it on top of the corned beef..
  8. Top with remaining cheese
  9. On a lightly floured surface, press the second tube of crescent roll dough into a 13"x9" rectangle sealing seams and perforations.
  10. Place on over cheese for top crust.
  11. Brush top with egg whites and sprinkle with caraway seeds.
  12. Bake for 12-16 min or until top crust is golden brown
  13. Let set for 5 min before cutting

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