Rueben Bake

• Reuben Crescent Bake
• 2 tubes (8 ounces each) refrigerated crescent rolls
• 1 pound sliced Swiss cheese
• 1-1/4 pounds sliced deli corned beef
• 1 can (14 ounces) sauerkraut, rinsed and well drained
• 2/3 cup Thousand Island salad dressing
• 1 egg white, lightly beaten
• 3 teaspoons caraway seeds

1. Unroll one tube of crescent dough into one long rectangle; seal seams and
2. perforations. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake
3. at 375Au0b0 for 8-10 minutes or until golden brown. Layer with half of the
4. cheese and all of the corned beef. Combine sauerkraut and salad dressing; spread
5. over beef. Top with remaining cheese. On a lightly floured surface, press or
6. roll second tube of crescent dough into a 13-in. x 9-in. rectangle, sealing seams
7. and perforations. Place over cheese. Brush with egg white; sprinkle with caraway
8. seeds. Bake for 12-16 minutes or until heated through and crust is golden
9. brown. Let stand for 5 minutes before cutting.

crescent rolls, swiss cheese, deli, sauerkraut, salad dressing, egg, caraway seeds

Taken from www.epicurious.com/recipes/member/views/rueben-bake-53105861 (may not work)