I happened to see this casserole in Taste of Home last week and immediately thought how much my resident carnivore would like it. As you know from yesterday's debacle, he happens to love savory stuff wrapped in pastry. My only issue other than cost of making the darned thing, was the caloric content.
Deli corned beef is a whopping $13.99 a pound in this man's country, and $3.50 for a 7 ounce package of Swiss Cheese slices, plus the cost of rest of the ingredients and we're talking over $30.00 and that's not including a salad to round out the menu; however, the real kicker's the 610 calories per piece. So what did I do?
I kept the amount of crescent rolls and sauerkraut the same, but cut the corned beef, swiss cheese and thousand island dressing in half. I know I could have left out the top crust and saved even more but what the heck.
Having never made this before, I can't honestly say how much of a difference cutting back the quantities made as far as flavor goes, but we thought it was quite an exceptional way to enjoy one of our favorite sandwiches and you can be sure, I'll be trying it with other combinations. Imagine a Philly cheese steak bake or crab or tuna melt, or even meatballs and mozzarella. Why, the possibilities are astounding!
Rueben Crescent Bake from JBug’s Kitchen Antics adapted from Taste of Home
2 – 8 ounce tubes refrigerated crescent rolls
7 ounce package sliced Swiss cheese
8 ounces sliced deli corned beef
1 – 14 ounce jar sauerkraut, rinsed and squeezed dry
1/3 cup Thousand Island salad dressing
1 egg white, lightly beaten
1 teaspoon caraway seeds
Preheat oven to 375. Using one roll of crescent rolls, unroll and seal perforations and place into bottom of 13 x 9 inch pan, sprayed with cooking spray. Bake for 8 to 10 minutes or until golden.
Remove from oven and place half the cheese slices on top of the baked dough, followed by the corned beef. Mix sauerkraut with thousand island dressing and spread evenly on top of corned beef. Follow with remaining cheese slices. Unroll second tube of crescent rolls, seal perforations and place on top of casserole. Brush with egg white and sprinkle with caraway seeds.
Bake for 15 minutes or until top is golden and filling bubbling. Let stand for 5 minutes before cutting.
Two years ago - Frito Pie
Three years ago - Chicken with Chili Verde and Cornmeal Dumplings