Pastrami Crescent Sandwich Bake
A cheesy Reuben-style casserole made with pastrami, Swiss cheese, sauerkraut, and crescent roll crust.
Servings: 5
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 9x13-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.
Video
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
Calories: 347kcal | Carbohydrates: 8g | Protein: 23g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Cholesterol: 73mg | Sodium: 1158mg | Potassium: 239mg | Fiber: 1g | Sugar: 6g | Vitamin A: 364IU | Vitamin C: 25mg | Calcium: 320mg | Iron: 3mg
