Yield: 8 servings

Ingredients:

2 tubes (8 oz. each) refrigerated crescent rolls

1 lb. sliced Swiss cheese

1 1/4 pounds sliced deli corned beef

1 can (14 oz.) sauerkraut, rinsed and well drained

2/3 cpu Thousand Island salad dressing

1 egg white, beaten

3 tsp caraway seeds

Instructions:

  1. Unroll on tube of crescent dough into one long rectangle; seal seams and perforations. Press onto the bottom of  a greased 13x9x2″ baking dish. Bake at 375°F for 8-10 minutes or until golden brown.
  2. Layer with half the cheese and all of the corned beef. Combine sauerkraut and salad dressing; spread over beef. Top with remaining cheese.
  3. On a lightly floured surface, press or roll second tube of crescent dough into a 13×9″ rectangle, sealing seams and perforations. Place over cheese. Brush with egg white; sprinkle with caraway seeds.
  4. Bake for 12-16 minute or until heated through and crust is golden brown. Let stand for 5 minutes before cutting.