Ingredients
- 2 tubes (8 ounce each) refrigerated crescent rolls
- 1 pound sliced Swiss cheese
- 1 1/4 pounds sliced deli corned beef
- 1 can (14 ounces) sauerkrout, rinsed and well drained
- 2/3 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 perforation. Press onto the bottom of a greased 9 x 13 baking dish. Bake at 375 for 8 -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 dough into a 9 x 13 rectangle, sealing seams and perforations. Place over cheese. Brush with egg white; sprinkle with caraway seeds.
- Bake for 12-16 minutes or until heated through and crust is golden brown. Let stand for 5 muinutes before cutting. Yield: 8 serving
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