Reuben Crescent Bake You Have To Try
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Reuben Crescent Bake |
"Corned red meat, Swiss cheese, kraut and thousand island dressing baked among crescent rolls. Easy and attractive. Kids will love those."
Ingredients :
- three/4 cup sauerkraut, tired and squeezed dry
- 1/3 cup thousand island salad dressing
- 1 (8 ounce) tube refrigerated crescent rolls (such as Pillsbury®)
- three/4 pound skinny-sliced cooked corned pork
- eight slices Swiss cheese
- 1 crushed egg white
Instructions :
Prep : 10M | Cook : 4M | Ready in : 40M |
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- Preheat oven to 375 stages F (a hundred ninety degrees C). Grease an 8x8-inch baking dish.
- Mix collectively the sauerkraut and thousand island salad dressing in a bowl until well combined. Unroll the crescent roll dough, and reduce dough in 1/2; location one half of of the dough onto a floured paintings surface, and pinch the perforations of the dough closed to make 1 sheet. Roll the dough sheet out to about 12 inches square, and healthy the dough into the organized baking sheet. Pinch perforations closed on 2d half of dough; roll out to approximately 9 inches rectangular, and set apart.
- Prebake the dough crust in the baking dish in the preheated oven till gently browned, eight to ten minutes. Remove from oven, and location 4 slices of cheese into the bottom of the crust; top cheese slices with the corned red meat, and unfold with the sauerkraut combination. Lay 4 closing slices of Swiss cheese on pinnacle of the sauerkraut aggregate. Lay the 2d sheet of crescent roll dough onto the stuffed baking sheet, and press the pinnacle crust down onto the rims of the dish to seal. Brush with overwhelmed egg white.
- Bake inside the oven until the cheese is melted and the crust is golden brown, 15 to 20 minutes; allow stand approximately five minutes earlier than cutting.
Notes :
- Reynolds® Aluminum foil may be used to hold food moist, cook it evenly, and make clean-up easier.
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