2 tubes (8 ounces each) of refrigerated crescent rolls.
1 pound of sliced swiss cheese.
1-¼ pounds of sliced deli corned beef.
1 can (14 ounces) rinsed and drained sauerkraut.
2/4 cup of Thousand Island salad dressing.
1 lightly beaten egg white.
3 tsps of caraway seeds.
Preheat the oven to 375° and grease a 13×9 baking dish.
First, unroll one tube of crescent dough into 1 rectangle, seal seams and perforations. Place in the baking dish and bake for 8 to 10 minutes.
In a bowl, mix together the sauerkraut and salad dressing.
Spread half of the cheese over the crust, and add a layer of the corned beef. Add a layer of the sauerkraut mixture and top with the other half of cheese.
Unroll the second tube of crescent dough on a floured surface and roll it into a 13×9 inch rectangle. Place over the cheese, brush with the beaten egg white, drizzle some caraway seeds and bake for 12 to 16 minutes.