INGREDIENTS:
1 can (8 oz) refrigerated crescent roll dough
1/2 lb sliced corned beef
1 cup sauerkraut, drained
1 cup shredded Swiss cheese
1/2 cup Thousand Island dressing
1 tablespoon caraway seeds (optional)
1 egg, beaten
DIRECTIONS:
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Unroll crescent roll dough and press half into the bottom of the prepared baking dish to form a crust.
Layer with sliced corned beef, sauerkraut, and shredded Swiss cheese.
Drizzle Thousand Island dressing evenly over the top.
Unroll the remaining crescent roll dough and place over the filling. Brush the top with beaten egg and sprinkle with caraway seeds if using.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the filling is bubbly.
Let cool for a few minutes before slicing and serving.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 420 kcal | Servings: 6 servings