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

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare 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 is gonna smell and look delicious.

Janice's Reuben Crescent Bake is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Janice's Reuben Crescent Bake is something that I’ve loved my entire life.

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

The ingredients needed to make Janice's Reuben Crescent Bake:
  1. Prepare 2 Tubes refrigerated crescent rolls (8 oz each)
  2. Get 16 oz Sliced Swiss cheese
  3. Take 1 1/4 lb Sliced deli corned beef
  4. Make ready 14 oz Sauerkraut,rinsed and drained (1 can)
  5. Make ready 1 cup Thousand island salad dressing
  6. Make ready 1 each Egg white, lightly beaten
Instructions 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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