Baked Reuben Loaf
Elevate your comfort food repertoire with this irresistible Baked Reuben Loaf—a hearty, golden-brown stuffed loaf that’s perfect for dinner, parties, or game day. Featuring layers of savory corned beef, melty Swiss cheese, tangy sauerkraut, and creamy Thousand Island dressing, all wrapped up in buttery crescent roll dough, this recipe delivers the classic flavors of a Reuben sandwich in a fun, shareable format. A sprinkling of optional caraway seeds adds a traditional deli-inspired touch, while a glossy egg wash ensures a perfectly crisp, bakery-style finish. Ready in under an hour, this easy-to-make loaf is ideal for feeding a crowd or satisfying your next comfort food craving. Slice it up and serve warm for a showstopping centerpiece that’s as delicious as it is satisfying!
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Recipe Information
Ingredients
- 2 cans (8 oz each) refrigerated crescent roll dough
- 8 ounces corned beef, thinly sliced
- 8 slices Swiss cheese, sliced
- 3 cups sauerkraut, well-drained
- 0.33 cup Thousand Island dressing
- 1 teaspoon caraway seeds (optional)
- 1 large egg, beaten
- 1 tablespoon flour (for dusting work surface)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
Lightly flour a clean work surface and roll out each can of crescent roll dough into two large rectangles. Pinch the seams together to create a continuous sheet of dough.
On one rectangle of dough, layer the corned beef slices evenly, leaving a 1-inch border along the edges.
Top the corned beef with Swiss cheese slices, followed by an even layer of drained sauerkraut.
Drizzle the sauerkraut with Thousand Island dressing, spreading it lightly for even coverage.
If using caraway seeds, sprinkle them over the filling.
Carefully place the second rectangle of dough over the top of the filling, aligning the edges. Pinch the edges of both dough sheets together to seal the loaf.
Transfer the sealed loaf to the prepared baking sheet and gently shape it into a neat rectangle.
Brush the top of the loaf with the beaten egg, ensuring an even coating for a golden-brown finish.
Using a sharp knife, make a few small slits on the top of the loaf to allow steam to escape during baking.
Bake in the preheated oven for 25-30 minutes, or until the loaf is golden brown and cooked through.
Remove the loaf from the oven and let it cool for 5-10 minutes before slicing into thick pieces.
Serve warm and enjoy!
Nutrition Facts
Calories |
575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 2007 mg | 87% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 12.8 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 388 mg | 30% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 337 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
