Description
A delicious corned beef and Swiss cheese casserole wrapped in flaky crescent roll dough.
Ingredients
Scale
- 2 (8 oz) cans refrigerated crescent roll dough
- 5 pounds sliced corned beef
- 1 cup sauerkraut, well drained
- 8 slices Swiss cheese
- 1/2 cup Thousand Island dressing
- 1 egg, beaten
- 1 teaspoon caraway seeds (optional)
- Cooking spray or parchment paper
Instructions
- Unroll one can of crescent dough and press it into a greased or lined 9×13-inch baking dish.
- Layer 4 slices of Swiss cheese over the dough.
- Evenly distribute the sliced corned beef over the cheese.
- Spread the drained sauerkraut on top of the meat.
- Drizzle the Thousand Island dressing evenly over the sauerkraut.
- Place the remaining Swiss cheese slices over the top.
- Unroll the second can of crescent dough and lay it over the top, sealing edges and seams.
- Brush with beaten egg and sprinkle caraway seeds if using.
- Score the top with a knife for a decorative finish.
- Bake at 375°F (190°C) for 25–30 minutes or until golden brown. Let rest 5–10 minutes before slicing.
Notes
- This dish can be made ahead of time and baked just before serving.
- For a twist, try adding sliced pickles for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 80mg