Monday, November 10, 2008

Reuben Crescent Bake

Taste of Home
2 tubes (8 oz each) Refrigerated Crescent Rolls
1 lb. Swiss Cheese, sliced
1 1/4 lb. Pastrami, sliced
1 (14 oz) can Sauerkraut, rinsed and well drained
2/3 C. Thousand Island salad dressing
1 Egg White, beaten
3 tsp. Caraway Seeds

Unroll one tube of crescent dough into one long rectangle; seal seams and perforations. Press onto the bottom of a greased 9x13 pan. Bake at 375 for 8-10 minutes.

Layer with half of the cheese and all of the pastrami. Combine sauerkraut and salad dressing; spread over pastrami. Top with remaining cheese. On a slightly floured surface, press or roll second tube of crescent dough into a 9x13 rectangle, sealing seams and perforations. Place over cheese. Brush with egg white; sprinkle with caraway seeds.

Bake for 13-16 minutes or until heated through and crust is golden brown. Let stand for 5 minutes before cutting. Yield: 8 servings.

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