Ingredients
- 2 cans crescent roll dough (or 2 sheets refrigerated pizza dough)
- 1 lb corned beef, sliced or chopped
- 2 cups sauerkraut, well-drained
- 2 cups Swiss cheese, sliced or shredded
- 1/2 cup Thousand Island or Russian dressing
- Optional: 1 tbsp Dijon mustard
- Optional: 1 tsp caraway seeds
- Optional: rye breadcrumbs for topping
- 2 tbsp melted butter (for brushing top)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Unroll one sheet of crescent roll or pizza dough and press into the bottom of the dish.
- Layer half of the Swiss cheese over the crust, then add the corned beef.
- Spread sauerkraut evenly on top, ensuring it’s well-drained.
- Drizzle dressing over the sauerkraut. Add optional Dijon mustard if using.
- Top with remaining Swiss cheese.
- Unroll the second sheet of dough and place over the filling. Pinch edges to seal.
- Brush with melted butter and sprinkle with caraway seeds or rye breadcrumbs if desired.
- Bake uncovered for 25–30 minutes, or until golden brown and bubbly.
- Let rest 5–10 minutes before slicing and serving.
Notes
- Drain sauerkraut thoroughly to avoid a soggy crust.
- Pre-bake bottom crust for 5 minutes if you want extra crispness.
- Swap corned beef with pastrami or roast beef for variation.
- Use rye bread cubes instead of dough for a bread-pudding-style casserole.
- Make mini versions in muffin tins for appetizers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Kosher
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 5g
- Sodium: 980mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 70mg
