Reuben Crescent Bake

2 tubes (8 ounces each) refrigerated crescent rolls

1 pound sliced Swiss cheese

1-¼ pounds sliced deli corned beef

1 can (14 ounces) sauerkraut, rinsed and well drained

⅔ cup Thousand Island salad dressing

1 egg white, lightly beaten

3 teaspoons caraway seeds

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 to 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-in. x 9-in. rectangle, sealing seams

and perforations. Place over cheese. Brush with egg white; sprinkle with caraway

seeds. Bake for 12 to 16 minutes or until heated through and crust is golden

brown. Let stand for 5 minutes before cutting.

Yield: 8 servings.

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