(8 ounces each) refrigerated crescent rolls
sliced swiss cheese
1 1/4 lb
sliced deli corned beef
(14 oz.) sauerkraut, rinsed and well drained
thousand island dressing
egg white, beaten
1Unroll one tube of crescent dough into one long rectangle; seal seams and perforations. Press onto the bottom of a greased 9x13 baking dish. Bake at 375 degrees for 8-10 minutes or until golden brown.
2Layer with half of the cheese and all of the corned beef. Combine sauerkraut and salad dressing; spread over beef. Top with remaining cheese.
3On a lightly floured surface, press or roll second tube of crescent dough into a 9x13 rectangle, sealing seams and perforations. Place over cheese.
4Brush with egg white, sprinkle with caraway seeds.
5Bake for 12-16 minutes or until heated through and crust is golden brown. Let stand for 5 minutes before cutting.