Reuben Crescent Bake

Ingredients:

• 1 package (8 oz) cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/2 cup almond flour
• 2 large eggs
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 cup corned beef, chopped
• 1/2 cup sauerkraut, drained
• 1/4 cup Swiss cheese, shredded
• 1/4 cup Thousand Island dressing (or your favorite keto-friendly dressing)
• 1 egg (for egg wash)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking dish (8×8 or similar) with parchment paper or lightly grease it.
2. Prepare the dough:
   • In a medium bowl, combine the cream cheese and mozzarella cheese. Microwave for 30-45 seconds until melted and soft. Stir to combine.
   • Add the almond flour, eggs, garlic powder, onion powder, baking powder, salt, and pepper. Mix everything until a smooth dough forms.
3. Form the crust:
   • Press the dough into the bottom of the prepared baking dish, forming an even crust.
4. Layer the Reuben filling:
   • Evenly spread the chopped corned beef over the dough.
   • Layer the drained sauerkraut on top of the corned beef.
   • Sprinkle the shredded Swiss cheese on top of the sauerkraut.
5. Finish with dressing:
   • Drizzle the Thousand Island dressing over the top of the layers.
6. Egg wash:
   • Beat the egg and brush it over the top of the casserole for a golden finish.
7. Bake:
   • Place in the oven and bake for 25-30 minutes, or until the crust is golden brown and the cheese is bubbly.
8. Serve:
   • Allow the dish to cool for a few minutes before slicing into squares and serving.