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Wednesday, January 29, 2025

Pepper Steak














Reuben Bake with Layers of Corned Beef, Sauerkraut, and Swiss Cheese


Ingredients:


2 tubes (8 oz each) refrigerated crescent roll dough (or puff pastry)


¾ lb (12 oz) thinly sliced corned beef


1½ cups sauerkraut, drained and patted dry


2 cups shredded Swiss cheese (or sliced Swiss cheese)


½ cup Thousand Island dressing (or Russian dressing)


1 egg, beaten (for egg wash)


1 tsp caraway seeds (optional, for that rye bread flavor)


1 tbsp melted butter (for brushing)




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Instructions:


1. Preheat & Prepare


Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.


2. Create the Bottom Layer


Unroll one tube of crescent roll dough and press it into the bottom of the dish, pinching the seams together to form a solid layer.


Bake for 8 minutes until slightly golden. Remove from the oven.



3. Layer the Filling


1. Spread half of the Thousand Island dressing over the baked crescent roll layer.



2. Evenly layer half of the corned beef, followed by half of the sauerkraut, and then half of the Swiss cheese.



3. Repeat the layers: corned beef, sauerkraut, and the remaining Swiss cheese.



4. Drizzle the remaining dressing on top.




4. Top & Bake


Unroll the second tube of crescent roll dough and carefully lay it over the top, pinching the seams together.


Brush the top with beaten egg and sprinkle with caraway seeds (if using).


Bake for 20-25 minutes, or until the top is golden brown and crispy.



5. Finish & Serve


Brush the top with melted butter for extra flavor.


Let it rest for 5-10 minutes, then slice into squares and serve warm.




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Serving Suggestions:


Serve with extra Thousand Island dressing or deli mustard for dipping.


Pair with pickles and a side of crispy fries or a simple salad.



Would you like any variations, like using rye bread dough or adding a spicy kick?


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