Reuben Crescent Bake

Reuben Crescent Bake

Ingredients:

2 tubes (8 ounces each) refrigerated crescent rolls

1 pound sliced Swiss cheese

1-1/4 pounds sliced deli corned beef

1 can (14 ounces) sauerkraut, rinsed and well drained

2/3 cup Thousand Island salad dressing

1 egg white, lightly beaten

3 teaspoons caraway seeds

Unroll 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. Layer with 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 13-in. x 9-in. rectangle, sealing seams

and perforations. Place over cheese. Brush with egg white; sprinkle with caraway

seeds. Bake for 12-16 minutes or until heated through and crust is golden

brown. Let stand for 5 minutes before cutting.