Reuben Crescent Bake
|Refrigerated crescent rolls||16 Ounce (2 Tubes, 8 Ounce Each)|
|Sliced swiss cheese||1 Pound|
|Sliced deli corned beef||1 1⁄4 Pound|
|Canned sauerkraut||14 Ounce, rinsed and well drained (1 Can)|
|Thousand island salad dressing||2⁄3 Cup (10.67 tbs)|
|Egg white||1 , beaten|
|Caraway seeds||3 Teaspoon|
Unroll one tube of crescent dough into one long rectangle; seal the seams and perforations.
Press onto the bottom of a greased 13-inchx 9-inchx 2-inch baking dish.
Bake at 375 degree 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-inchx 9-inch 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.