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- 2 tubes (8 ounces each) of refrigerated crescent rolls.
- 1 pound of sliced swiss cheese.
- 1-¼ pounds of sliced deli corned beef.
- 1 can (14 ounces) rinsed and drained sauerkraut.
- 2/4 cup of Thousand Island salad dressing.
- 1 lightly beaten egg white.
- 3 tsps of caraway seeds.
- Preheat the oven to 375° and grease a 13×9 baking dish.
- First, unroll one tube of crescent dough into 1 rectangle, seal seams and perforations.
- Place in the baking dish and bake for 8 to 10 minutes.
- In a bowl, mix together the sauerkraut and salad dressing.
- Spread half of the cheese over the crust, and add a layer of the corned beef. Add a layer of the sauerkraut mixture and top with the other half of cheese.
- Unroll the second tube of crescent dough on a floured surface and roll it into a 13×9 inch rectangle.
- Place over the cheese, brush with the beaten egg white, drizzle some caraway seeds and bake for 12 to 16 minutes.
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