2 tubes (8 oz) refrigerated crescent rolls

1 lb sliced swiss cheese

1 1/4 lbs. sliced deli corned beef

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

2/3 cup Thousand Island salad dressing

1 egg white, lightly beated

3 teaspoons caraway seeds

Unroll one tube of crescent dough into one long rectangle, seal seams and perforations. Press into a lightly greased 13x9 inch baking dish. Use a fork to poke small holes into bottom of dough. Bake at 375 degrees for 8-10 minutes until crust is a nice golden brown.

Layer with half of the cheese and all of the corned beef. Combine sauerkraut and Thousand Island dressing, spread over beef. Top with remaining cheese. On a lightly floured surface, press or roll second tube of crescent dough into a 13x9 inch rectangle, sealing seams and perforations. Place over cheese, sealing edges and sides. Brush egg white over the top and sprinkle caraway seeds. Bake for 12-16 minutes, or until heated through and crust is golden brown. Let it stand for 5 minutes before cutting.

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