REUBEN CRESCENT BAKE

Reuben Crescent Bake image

Provided by Susan Edmonds

Time 55m

Number Of Ingredients 7

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2 tube(s) (8 ounces each) refrigerated crescent rolls
1 lb sliced swiss cheese
1 1/4 lb sliced deli corned beef
1 can(s) 14 oz sauerkraut, rinsed and well-drained
2/3 c 1000 island dressing
1 egg white, lightly beaten
3 tsp caraway seeds

Steps:

1. 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.
2. Layer with half of the cheese and all of the corned beef. Combine sauerkraut and salad dressing; spread over beef. Top with remaining cheese.
3. 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