Janice's Reuben Crescent Bake

• 2 Tubes refrigerated crescent rolls (8 oz each)
• 16 oz Sliced Swiss cheese
• 1 1/4 lb Sliced deli corned beef
• 14 oz Sauerkraut,rinsed and drained (1 can)
• 1 cup Thousand island salad dressing
• 1 each Egg white, lightly beaten

1. Grease a 13"x9" baking dish.
2. Unroll one tube of crescent roll dough and form into a rectangle; seal seams and perforations.
3. Press into the baking dish to form the bottom crust.
4. Bake at 375' for 8-10 min or until golden brown and remove from oven
5. Place a layer using half of the Swiss cheese
6. Place another layer using all of the corned beef
7. Combine sauerkraut and salad dressing an carefully spread all of it on top of the corned beef..
8. Top with remaining cheese
9. On a lightly floured surface, press the second tube of crescent roll dough into a 13"x9" rectangle sealing seams and perforations.
10. Place on over cheese for top crust.
11. Brush top with egg whites and sprinkle with caraway seeds.
12. Bake for 12-16 min or until top crust is golden brown
13. Let set for 5 min before cutting

crescent rolls, swiss cheese, deli, sauerkraut, egg white

Taken from cookpad.com/us/recipes/354930-janices-reuben-crescent-bake (may not work)