Hot Pastrami Sauerkraut Crescent Bake
A delicious sandwich idea made easy using crescent roll dough and deli meat.
Equipment
- 9 x 13 baking dish
Ingredients
- 2 (8 ct) canned original crescent roll dough (refrigerated)
- 14 slices swiss cheese (thin)
- 8 slices pastrami deli meat (thin cut)
- 14 oz jar sauerkraut (drained)
- 1 small bottle, thousand island dressing
- 1 egg white, lightly beaten
Instructions
- Preheat oven to 375 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray.
- Unroll one tube of crescent roll dough and lay it across the bottom of the prepared baking dish (push up the sides just about 1/4 inch.
- Place in preheated oven for 8-10 minutes until just lightly golden brown. Remove from oven.
- Place 6-8 slices of swiss cheese evenly over the baked crescent dough.
- Layer 6-8 slices of pastrami on top of the swiss cheese to cover.
- Spread drained sauerkraut over the pastrami evenly.
- Layer the rest of the cheese (6 slices) over the sauerkraut evenly.
- Drizzle thousand island dressing over the cheese.
- Unroll the other tube of crescent roll dough and lay it over the dressing to cover. Seal the perforated edges of the dough.
- Brush beaten egg white all over the top crescent roll dough.
- Place back in the 375 degree preheated oven for 16 minutes or so until the top crescent roll dough is golden brown and cooked through.
- Cut into squares and enjoy.