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.