Reuben Crescent Bake: A Savory Twist on a Classic Favorite

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper for easier cleanup.
Prepare the Crescent Dough:

Unroll the crescent roll dough and arrange the triangles on the bottom of the prepared baking dish. Press the seams together to form one solid layer of dough that covers the bottom of the dish.
Assemble the Reuben Layers:

Spread a thin layer of Dijon mustard (if using) over the crescent dough.
Layer the corned beef slices evenly over the dough, followed by the shredded Swiss cheese.
Add the drained sauerkraut evenly on top of the cheese layer, and then drizzle the thousand island or Russian dressing over the sauerkraut.
Top with Crescent Dough:

Unroll the second can of crescent dough and place the triangles on top of the assembled layers, pressing the seams together. If you prefer a more rustic look, you can also tear the dough into pieces and scatter it over the top.
Brush with Butter and Bake:

Brush the top of the crescent dough with melted butter and sprinkle with garlic powder (optional) for added flavor.
Bake in the preheated oven for 20-25 minutes, or until the crescent dough is golden brown and the cheese is melted and bubbly.
Serve:

Remove from the oven and let the bake cool for a few minutes before cutting it into squares. Serve warm and enjoy!
Serving and Storage Tips