tubes (8 ounces each) refrigerated crescent rolls
sliced swiss cheese, divided
1 1/4 lb
sliced deli corned beef or leftover corned beef
(14 ounces) sauerkraut, rinsed and well drained
egg white, lightly beaten
sweet pickle relish
In a small bowl, combine the five ingredients. Set aside.
2Unroll one tube of crescent dough into one long rectangle; seal seams and perforations. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 375° for 8-10 minutes or until golden brown.
3Layer with half of the cheese and all of the corned beef. Combine sauerkraut and dressing; spread over beef. Top with remaining cheese.
4On a lightly floured surface, press or roll second tube of crescent dough into a 13-in. x 9-in. rectangle, sealing seams and perforations. Place over cheese. Brush 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.
About this Recipe
Ellen Bales Starwriter - Mar 2, 2013
Mmm, looks yummy! Never would have thought of making sandwiches in a baking pan.
JeanneMarie Simerly jmas - Mar 3, 2013
oh rubens are my all time favorit so this should be great
Pat Duran kitchenchatter - Mar 3, 2013
Cassie * 1lovetocook1x - Mar 3, 2013
Thanks ladies..the sauce on this is really good.
JeanneMarie Simerly jmas - Mar 4, 2013
making this puppy tomorrow with out the seeds, not a fan..:)