Instructions
2 cans refrigerated crescent rolls
16 ounces sliced Swiss cheese
1 1/4 pounds sliced deli corned beef
1 14-ounce can sauerkraut, rinsed and drained well
2/3 cup Thousand Island salad dressing
1 egg white, beaten
1 tablespoon caraway seeds
Unroll 1 can of crescent rolls into a greased 9 x 13-inch pan, pressing the perforations to seal. Bake at 375 degrees for 8-10 minutes or until golden brown. Layer the baked dough with half of the cheese and all of the corned beef. Combine the sauerkraut and salad dressing in a bowl and mix well. Spread over the corned beef. Top with remaining cheese. Unroll remaining can of crescent rolls and press perforations to seal. Arrange the dough over the cheese. Brush dough with the beaten egg white and sprinkle with caraway seeds. Bake at 375 degrees for 15 minutes or until heated throughout and golden brown. Let it stand for 5 minutes before cutting into squares to serve.
