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Ingredients
2 (8 oz) Tubes refrigerated crescent rolls
1 Pound sliced Swiss cheese
1 1/4 Pound sliced deli corned beef
1 (14 oz) Can sauerkraut, rinsed & well drained
2/3 Cup Thousand Island dressing
1 Egg white, lightly beaten
3 Teaspoons caraway seeds
Instructions
Preheat oven to 375�F.
Unroll one tube of crescent dough into one long rectangle; seal seams and perforations. Press onto bottom of a greased 9" x 13" baking dish.
Bake at 375�F for 8 to 10 minutes or until golden brown.
Layer half of the cheese and all of the corned beef.
Combine sauerkraut and salad dressing; spread over beef. Top with remaining cheese.
On a lightly floured surface press or roll second tube of crescent dough into a 9" x 13" rectangle sealing seams and perforations.
Place over cheese. Brush with egg white and sprinkle with caraway seeds.
Bake for 12 to 16 minutes or until heated through and crust is golden brown.
Let stand for 5 minutes before cutting.