Reuben Crescent Bake

By TMaloy

Ingredients

• 2 tubes - 8 oz. each - refrigerated crescent rolls
• 1 lb. swiss cheese
• 1 1/4 lbs. sliced deli corned beef
• 1 can - 14 oz. sauerkraut, rinsed and well drained
• 2/3 cup Thousand Island Dressing
• 1 egg white, beaten
• 3 t. caraway seeds

Preparation

Step 1

Unroll one tube of crescent dough into one long rectangle; seal seams and perforations. Press onto the bottom of a greased 9x13 in. greased 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 into a 9x13 in. rectangle, sealing seams and preforations. Place over cheese. Brush with egg white; sprinkle with caraway seeds. Bake for 12-16 min. or until heated through and crust is golden brown. Let stand for 5 minutes before cutting. 8 servings.
Taste of Home 2008