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This Pastrami Crescent Sandwich Bake tastes like a deli sandwich baked into warm, flaky pastry. It’s layered with pastrami, Swiss cheese, sauerkraut, and Thousand Island dressing, all tucked between buttery crescent dough. It’s one of those cozy recipes that works for weeknight dinners, game days, or even brunch when you want something hearty and different.
👉 You may also like my Bacon Chicken Alfredo Crescent Ring or Pizza Crescent Pockets.
This Pastrami Crescent Sandwich Bake is a delicious twist on the classic Reuben sandwich. Made with crescent roll dough, pastrami, Swiss cheese, sauerkraut, and Thousand Island dressing, it’s baked until golden and bubbly. Perfect for family dinners, game day, or when you’re craving deli flavors at home.
Why you’ll love this recipe…
I grew up loving deli sandwiches, and this recipe is my easy way to bring those flavors into a hot, bubbly bake. The layers of salty pastrami, tangy sauerkraut, and creamy dressing all melt together with Swiss cheese under a buttery crescent crust — it’s seriously one of my favorite comfort foods.
It’s also a crowd-pleaser for game day or gatherings. I love slicing it into squares so everyone can grab a piece, and it tastes amazing warm out of the oven or reheated the next day.
⏰ Total Time: 35 minutes
🍂 Perfect For: Game day, casual dinners, family gatherings
🛒 Key Ingredients: Crescent roll dough, pastrami, Swiss cheese, Thousand Island dressing
🍽️ Servings: 6
🥄 Skill Level: Easy
🧊 Storage: 3 days in the fridge, freezer-friendly up to 1 month
👉 If you liked this, you may also enjoy my Cheesy Chicken Crescent Roll Casserole or Crescent Roll Sausage Egg Casserole.
Made With Love,
Table of Contents
- What You’ll Need for Pastrami Crescent Sandwich Bake
- Full Ingredients List
- How to Make Pastrami Crescent Sandwich Bake
- Pastrami Crescent Sandwich Bake Variations
- Tips and Tricks
- Recipe FAQs – Pastrami Crescent Sandwich Bake
- Serving Suggestions
- Make-Ahead, Storage & Reheating
- More Great Crescent Roll Recipes
- Pastrami Crescent Sandwich Bake Recipe
What You’ll Need for Pastrami Crescent Sandwich Bake
- Crescent dough sheets – Form the top and bottom crust for this bake.
- Pastrami – Sliced thin, just like from the deli counter.
- Swiss cheese – The perfect melting cheese for Reuben-inspired flavors.
- Sauerkraut – Brings tanginess and keeps it from being too heavy.
- Thousand Island dressing – Creamy and classic for layering.
- Caraway seeds – A finishing touch that ties in the Reuben sandwich flavor.
👉 For another cheesy layered bake, try my Ham and Cheese Sliders.
Full Ingredients List
- 2 cans (8 oz each) crescent dough sheets (or crescent roll dough, unrolled and pressed into sheets)
- 10 slices Swiss cheese
- ¾ lb pastrami, sliced
- ¼ cup sauerkraut, drained
- ¾ cup Thousand Island dressing
- 1 tsp caraway seeds
- Non-stick cooking spray
🔒 The printable recipe card below includes the full ingredient list and exact amounts — perfect for saving or printing for later.
How to Make Pastrami Crescent Sandwich Bake
Step 1: Preheat oven to 375°F. Spray a 9×13-inch baking dish with non-stick spray.
Step 2: Lay one crescent dough sheet in the bottom of the dish. Poke with a fork to prevent bubbles. Bake for 10 minutes.
Step 3: Layer with 5 slices Swiss cheese, then all of the pastrami.
Step 4: In a small bowl, mix sauerkraut and Thousand Island dressing. Spread over pastrami.
Step 5: Layer with the remaining 5 slices of Swiss cheese.
Step 6: Top with the second crescent dough sheet, pressing edges lightly. Sprinkle with caraway seeds.
Step 7: Bake 15 minutes, until golden brown.
Step 8: Let rest 5–10 minutes before slicing into squares and serving warm.
🔒 The step-by-step instructions are also available in the printable recipe card below — don’t forget to save it for later!
Pastrami Crescent Sandwich Bake Variations
- Swap pastrami for corned beef for a true Reuben flavor.
- Use rye seasoning in the dough instead of caraway seeds.
- Add pickles on the side for crunch.
👉 If you liked this, you may also enjoy my Pizza Crescent Pockets.
My Pro TipS
Tips and Tricks
- Bake the bottom crust first so it doesn’t get soggy under the filling.
- Drain the sauerkraut well so the bake isn’t watery.
- Let it cool slightly before slicing — it holds together better.
- Double the recipe if serving a crowd, it disappears fast.
Recipe FAQs – Pastrami Crescent Sandwich Bake
Yes, assemble up to the baking step, cover, and refrigerate. Bake before serving.
Yes, though the flavor will be milder.
You can use Russian dressing or even a little mayo and mustard mix.
Yes, freeze baked squares for up to 1 month. Reheat in the oven.
👉 If you liked this, you may also enjoy my Cheesy Ham Potato Casserole.
Serving Suggestions
- Serve with Mozzarella-Stuffed Garlic Breadsticks for a game-day spread.
- Add a side salad or roasted vegetables to balance the richness.
- Pair with Cheesy Garlic Bread (with Crescent Dough) for extra cheesy fun.
- For dessert, you may also like Crescent Roll Cinnamon Rolls or Apple Crescent Donuts.
Make-Ahead, Storage & Reheating
- Fridge: Store covered in the fridge for up to 3 days.
- Freezer: Freeze baked squares up to 1 month.
- Reheat: Warm in oven at 350°F until heated through.
👉 Looking for more? Check out my Easy Casserole Recipes.
More Great Crescent Roll Recipes
If you try this recipe, give it a rating — it helps others find the best recipes!
Pastrami Crescent Sandwich Bake
Ingredients
- 2 cans, 8 oz each crescent dough sheets (or crescent roll dough, unrolled and pressed into sheets)
- 10 slices Swiss cheese
- ¾ lb pastrami, sliced
- ¼ cup sauerkraut, drained
- ¾ cup Thousand Island dressing
- 1 tsp caraway seeds
- Non-stick cooking spray
Instructions
- Preheat oven to 375°F. Spray a 9×13-inch baking dish.
- Lay one crescent sheet in dish, poke with fork, and bake 10 minutes.
- Add 5 slices Swiss cheese and all the pastrami.
- Mix sauerkraut and dressing; spread on top.
- Add remaining 5 slices Swiss.
- Top with second crescent sheet, press edges, sprinkle caraway.
- Bake 15 minutes until golden.
- Let rest before slicing and serving.
Notes
- Bake bottom crust first to avoid sogginess.
- Store covered in fridge up to 3 days.
- Freeze baked squares for up to 1 month.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
