Cheesy Crescent Layers (Print Version)
# Ingredients:
→ Main Ingredients
01 -
⅓ cup dressing (Thousand Island style)
02 -
8 slices of Swiss cheese
03 -
8 ounces of crescent roll dough from the fridge
04 -
¾ cup sauerkraut with liquid removed
05 -
12 ounces of thin-sliced cooked corned beef
→ For the Crust
06 -
1 egg white, stirred and ready to brush on top
# Instructions:
01 -
Set your oven to 375°F (190°C). Butter or spray an 8x8-inch dish lightly so it doesn't stick.
02 -
Squeeze all the extra water from the sauerkraut. Stir it with the dressing in a small bowl, then set it aside.
03 -
Open up the crescent dough tube and cut it into two parts. Take one part and press the edges together to make it smooth, then roll it into a 12-inch square on a floured counter.
04 -
Put the rolled-out dough into your greased dish to cover the bottom. Bake for around 8-10 minutes until it starts to brown a little.
05 -
Once the bottom crust is slightly browned, layer 4 slices of cheese on it. Add the corned beef, spread the sauerkraut mixture on top, and finish with the other 4 cheese slices.
06 -
Roll out the other half of the crescent dough into a square about 9 inches wide after sealing up any gaps. Place this over the filling so it covers everything.
07 -
Pinch the edges of the bottom and top layers together to close it all in. Spread the egg white across the top using a brush.
08 -
Pop the dish back in your oven. Let it bake 15-20 minutes until the top turns golden and the cheese bubbles.
09 -
Let it sit for 5 minutes before cutting into it. This helps the filling settle so you get neat slices.
# Notes:
01 -
This dish is great as a meal with some salad on the side or as bite-sized pieces for snacks or parties.
02 -
Squeeze all the extra liquid out of your sauerkraut to keep the bottom crust crisp.
03 -
You can prepare ingredients early, but assemble and bake when you're ready to serve for the best crust texture.