[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]REUBEN CRESCENT BAKE[/title][fusion_text]Week of March 10th-14th 2014
( Makes 8 servings)
2 Cans (8 oz. each) Refrigerated Crescent Rolls 1 lb. Sliced Swiss Cheese 3 Tsp. Caraway Seeds
1 1/4 lbs. Sliced Deli Corned Beef 1 Egg White lightly beaten
14 oz. Can Sauerkraut, rinsed and well drained 2/3 Cup Thousand Island Salad Dressing
Unroll one can of crescent dough into one long rectangle. Seal seams and perforations. Press into the bottom of a greased 13X9 inch baking dish. Bake at 375 degrees for 8-10 minutes or until golden brown.
Remove from oven and layer with half of the cheese and all of the corned beef. In a bowl, combine the sauerkraut and salad ddressing. Spread over the beef. Top with remaining cheese. On a lightly floured surface, press or roll second can of crescent dough into a 13X9 inch rectangle, sealing seams and perforations. Put over cheese. Brush with egg white and sprinkle with caraway seeds. Bake for 12-16 minutes or until heated through qand crust is golden brown. let stand for 5 minutes before cutting.
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