Baked Reuben Loaf Recipes

REUBEN CRESCENT BAKE

Steps:

• Preheat oven to 375°. Unroll 1 tube of crescent dough into 1 long rectangle; seal seams and perforations. Press onto the bottom of a greased 13x9-in. baking dish. Bake until golden brown, 8-10 minutes., Layer with half the cheese and all the corned beef. Combine sauerkraut and salad dressing; spread over beef. Top with remaining cheese., On a lightly floured surface, press or roll second tube of crescent dough into a 13x9-in. rectangle, sealing seams and perforations. Place over cheese. Brush with egg white; sprinkle with caraway seeds., Bake until casserole is heated through and crust is golden brown, 12-16 minutes. Let stand 5 minutes before cutting.

RUEBEN LOAF

Steps:

• In a large bowl, combine 1 1/2 cups flour, yeast, sugar and salt. Add warm water, mustard and butter; stir well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Cover and let rest for 10 minutes.
• On lightly floured surface, roll dough to a 10x15 rectangle. Layer corned beef, Swiss cheese, and sauerkraut in the center third of the rectangle. Use a knife to make cuts from filling to dough edge, approximately 1 inches apart. Folds strips across bread, alternating sides. Cover loaf and let rise in a warm area for 45 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Brush risen loaf with beaten egg. Bake in preheated oven for 30 minutes, until golden brown.

BAKED REUBEN LOAF

Steps:

• Preheat oven to 350 degrees.
• Carefully unroll bread dough. Layer Swiss cheese over dough leaving about one inch free all around the edges.
• Layer the corned beef to cover the dough leaving about one inch free all around the edges (think pizza).
• Spread thousand island dressing over corned beef.
• Sprinkle sauerkraut evenly over dressing.
• Roll up jellyroll style lengthwise, then pinch seam edge to seal.
• With seam side up, fold and pinch ends over to seal.
• Line a cookie sheet with parchment paper, spray with olive oil spray, and sprinkle with half of cornmeal.
• Transfer loaf to parchment paper, seam side down.
• With a sharp knife, cut several slashes crosswise into top layer of dough.
• Spray loaf with olive oil spray and sprinkle lightly with remaining cornmeal.
• Bake for 25 to 35 minutes or until golden brown.
• Wait at least 10 minutes to slice.

REUBEN MEATLOAF

Steps:

• Combine all ingredients except last 3 in medium bowl.
• Press 1/2 of mixture in bottom of loaf pan.
• Make slight indentation, lengthwise down center of meatloaf.
• Combine all the filling mixture and put in indentation.
• Top with remaining meat mixture, pressing to enclose filling and sealing edges.
• Bake at 350 degrees for approximately 1 hour.
• Let stand for 5 minutes.

REUBEN BRAIDS

Steps:

• In a large bowl, combine the first seven ingredients. Unroll one tube of crescent dough onto an ungreased baking sheet; seal seams and perforations. , Spread half of corned beef filling down center of rectangle. On each long side, cut 1-in.-wide strips to within 1 in. of filling. Starting at one end, fold alternating strips at an angle across filling; seal ends. Repeat with remaining crescent dough and filling. Brush egg white over braids; sprinkle with sesame seeds. , Bake at 375° for 25-30 minutes or until golden brown. Cool on wire racks for 5 minutes before cutting into slices. Refrigerate leftovers. Freeze option: Freeze cooled unsliced loaf in heavy-duty foil. To use, remove from freezer 30 minutes before reheating. Remove from foil and reheat loaf on a greased baking sheet in a preheated 325° oven until heated through.

REUBEN CRESCENT BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
• Mix together the sauerkraut and thousand island salad dressing in a bowl until well combined. Unroll the crescent roll dough, and cut dough in half; place one half of the dough onto a floured work surface, and pinch the perforations of the dough closed to make 1 sheet. Roll the dough sheet out to about 12 inches square, and fit the dough into the prepared baking sheet. Pinch perforations closed on 2nd half of dough; roll out to about 9 inches square, and set aside.
• Prebake the dough crust in the baking dish in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven, and place 4 slices of cheese into the bottom of the crust; top cheese slices with the corned beef, and spread with the sauerkraut mixture. Lay 4 remaining slices of Swiss cheese on top of the sauerkraut mixture. Lay the 2nd sheet of crescent roll dough onto the filled baking sheet, and press the top crust down onto the edges of the dish to seal. Brush with beaten egg white.
• Bake in the oven until the cheese is melted and the crust is golden brown, 15 to 20 minutes; let stand about 5 minutes before slicing.

REUBEN SANDWICH LOAF

Steps:

• In small saucepan, heat together water, molasses, and shortening until at 120°F (50°C); stir together rye flour, 1/2 cup of all purpose flour, cocoa, caraway seeds, flax seeds, yeast, sugar and salt. Stir in shortening mixture. With wooden spoon, gradually stir in enough of the remaining flour to make soft dough, mixing with hands if necessary.
• Turn dough onto lightly floured surface; knead for 8-10 minutes or until smooth and elastic. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, 30 to 60 minutes.
• Punch down dough; turn out onto a lightly floured surface. Roll out into 14x12-inch rectangle. Please on greased baking sheet.
• Filling: Spread mustard lengthwise in 3" strip along center of rectangle, leaving 1" border uncovered at ends. Top with 2 layers each meat, sauerkraut, and cheese.
• Starting at corner of dough, make diagonal cuts 1" apart almost to filling along one side of dough. Repeat on other side in opposite direction. Alternating strips from each side, fold strips over filling to resemble braid, overlapping ends by 1".
• Glaze: Brush egg white to seal. Cover and let rise in warm draft-free place until doubled in bulk 30-40 minutes. Brush top with remaining egg white. Sprinkle with caraway seeds.
• Bake in centre of 350°F oven for 30-40 minutes or until puffed and dark brown. Remove from pan; let cool slightly on rack. Serve warm or let cool completely.
• Makes 8 servings, 16 slices.

ROLLED REUBEN MEAT LOAF

Steps:

• In a small bowl, combine the egg, onion and milk. Crumble beef over mixture and mix well. Add bread crumbs; mix gently. On a piece of heavy-duty foil, pat beef mixture into an 8x6-in. rectangle. , Spread mustard over loaf to within 1 in. of edges. Layer with sauerkraut, six slices of corned beef and 1/2 cup Swiss cheese. Roll up jelly-roll style, starting with a short side and peeling foil away while rolling. Seal seam and ends. , Place meat loaf seam side down in a shallow 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes. Top with remaining corned beef and cheese. Bake 5 minutes longer or until no pink remains and a thermometer reads 160°. Using two large spatulas, carefully transfer meat loaf to a serving platter.

REUBEN MEAT LOAF

Steps:

• In a large bowl, combine the first seven ingredients. crumble beef over mixture and mix well. On a piece of heavy-duty aluminum foil, pat meat mixture into a 14x10-in. rectangle. Spread with salad dressing; top with sauerkraut and 1/2 cup Swiss cheese. Roll up, starting with a long side and peeling foil away while rolling; seal seams and ends., Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 50-55 minutes or until meat is no longer pink and a thermometer reads 160°; drain. Sprinkle with remaining cheese. Bake 2 minutes longer or until cheese is melted. Let stand 10 minutes before slicing.