Ingredients
Scale
- 2 cans crescent roll dough
- 1 pound sliced corned beef
- 2 cups drained sauerkraut
- 2 cups shredded or sliced Swiss cheese
- 1/2 cup thousand island dressing
- 2 tablespoons melted butter
- 1 teaspoon caraway seeds (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or line with parchment paper.
- Unroll one can of crescent roll dough and press into the bottom of the dish, sealing seams.
- Spread thousand island dressing evenly over the dough base.
- Layer half the Swiss cheese, then all the corned beef, followed by the sauerkraut. Top with remaining Swiss cheese.
- Unroll second can of dough and place over the top. Seal edges and seams.
- Brush with melted butter and sprinkle caraway seeds on top if using.
- Bake uncovered for 25–30 minutes, until top is golden brown.
- Let rest 5–10 minutes before slicing and serving.
Notes
- For a crispier top, use puff pastry instead of crescent dough.
- Make sure sauerkraut is well-drained to prevent soggy layers.
- Add a fried egg on top to turn leftovers into a brunch dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baked
- Cuisine: American, Deli-Inspired
Nutrition
- Serving Size: 1 square
- Calories: 420
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 28
- Saturated Fat: 13
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 2
- Protein: 18
- Cholesterol: 65