Ingredients:

  • 2 (8 ounce) cans refrigerated crescent roll dough
  • 1 pound sliced or shredded corned beef
  • 8 slices Swiss cheese
  • 1 1/2 cups sauerkraut, well drained
  • 1/2 cup Thousand Island dressing
  • 1 large egg, beaten
  • 1 teaspoon caraway seeds (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Unroll one can of crescent dough and press into the bottom of the baking dish, sealing perforations.
  3. Layer half of the Swiss cheese slices over the dough. Top with an even layer of the corned beef.
  4. Spread the drained sauerkraut evenly over the corned beef. Drizzle with the Thousand Island dressing.
  5. Arrange the remaining Swiss cheese slices on top of the sauerkraut.
  6. Unroll the second can of crescent dough and carefully lay it over the filling, pinching the edges to seal.
  7. Brush the top with the beaten egg. Sprinkle with caraway seeds (if using).
  8. Bake for 25-30 minutes, or until the crust is golden brown and puffed.
  9. Let cool for 5 minutes before slicing into squares and serving warm. Enjoy your Reuben crescent bake !