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INGREDIENTS:
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2 (8-ounce) cans refrigerated crescent roll dough
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* 1 pound pre-cooked corned beef, thinly sliced or chopped
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* 1 (14-ounce) can sauerkraut, well-drained and squeezed dry
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* 12 slices Swiss cheese (or about 2 cups shredded Swiss cheese)
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* 1/2 cup Thousand Island dressing
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* 2 tablespoons melted butter
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* Optional: Poppy seeds
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INSTRUCTION:
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Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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2. Unroll one can of crescent roll dough and press it into the bottom of the prepared baking dish, pressing seams together to form a solid layer.
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3. Spread half of the Thousand Island dressing evenly over the crescent roll dough layer.
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4. Layer the corned beef over the dressing.
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5. Distribute the well-drained sauerkraut evenly over the corned beef.
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6. Arrange the slices of Swiss cheese over the sauerkraut.
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7. Spread the remaining Thousand Island dressing over the cheese layer.
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8. Unroll the second can of crescent roll dough and carefully place it on top, pressing seams together to form a top crust. Pinch the edges of the top and bottom layers of dough together to seal.
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9. Brush the top of the crescent roll dough with the melted butter. Sprinkle with poppy seeds if desired.
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10. Bake for 25-30 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
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11. Let it cool for a few minutes before slicing and serving. Enjoy this warm and delicious bake!
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