Nonna's Twist: Italian-Inspired Reuben Crescent Bake
This Italian-American fusion dish transforms the classic Reuben sandwich into a comforting bake, combining the rich flavors of corned beef, sauerkraut, Swiss and provolone cheeses with the finesse of Italian herbs and techniques. A tribute to tradition with a modern twist.
Equipment
- 9x13 inch baking dish
Ingredients
Main Dish Components
- 2 cans refrigerated crescent roll dough 8 oz each
- 1 pound corned beef thinly sliced, roughly chopped
- 1 cup sauerkraut drained well and patted dry
- 8 oz Swiss cheese freshly grated (about 2 cups)
- 4 oz provolone cheese thinly sliced
- 1 tbsp fresh rosemary finely chopped
- 1 tsp caraway seeds
Italian-Style Russian Dressing
- 1/2 cup mayonnaise
- 3 tbsp tomato passata or high-quality ketchup
- 2 tbsp Parmigiano-Reggiano grated
- 1 tbsp fresh basil finely chopped
- 1 small shallot minced (about 2 tbsp)
- 1 tsp Dijon mustard
- 1/2 tsp dried oregano
- 1/4 tsp crushed red pepper flakes
Optional Add-ons & Garnishes
- fresh chopped Italian parsley for garnish
- Calabrian chili flakes for heat
- extra virgin olive oil for serving drizzle
- caramelized onions optional
- arugula tossed with lemon and olive oil, as side
Instructions
- In a medium bowl, combine mayonnaise, passata, Parmigiano-Reggiano, shallot, Dijon mustard, oregano, and red pepper flakes. Fold in basil. Refrigerate for 30 minutes.
- Drain sauerkraut well. Mix with 1/2 tsp caraway seeds and black pepper in a bowl.
- Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish. Press one can of crescent dough into the bottom, sealing seams. Par-bake for 5–7 minutes.
- Spread half of the dressing over the crust. Add half the corned beef, sauerkraut, provolone, remaining beef, rosemary, caraway seeds, then top with Swiss cheese.
- Roll out second can of dough, seal seams. Cover filling and pinch edges. Cut slits for steam. Brush with olive oil or beaten egg.
- Bake for 25–30 minutes until golden brown and bubbling. Let rest 10 minutes before slicing.
Notes
Best served warm with arugula salad. Can be made ahead, refrigerated, or frozen in portions. Use giardiniera or fontina for variations.