Ingredients

The following ingredients have 8 Servings
  • 2 - tubes (8 ounces each) refrigerated crescent rolls
  • 1 pound(s) sliced swiss cheese, divided
  • 1 1/4 pound(s) sliced deli corned beef or leftover corned beef
  • 1 can(s) (14 ounces) sauerkraut, rinsed and well drained
  • 1 - egg white, lightly beaten
  • 3 teaspoon(s) caraway seeds
  • DRESSING
  • 1/2 cup(s) mayonnaise
  • 1 tablespoon(s) sweet pickle relish
  • 1 tablespoon(s) chili sauce
  • 1/2 teaspoon(s) lemon juice
  • 1/8 teaspoon(s) pepper

Instruction

  • For dressing: In a small bowl, combine the five ingredients. Set aside.
  • 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 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.