Reuben Crescent Bake

2 tubes (8 oz. each) refrigerated crescent rolls
1 lb. sliced Swiss cheese
1 1/4 lbs. sliced deli corned beef
1 can (14 oz.) sauerkraut, rinsed & well drained
2/3 cup Thousand Island dressing
1 egg white, beaten
3 tsp. caraway seeds

Unroll one tube of crescent dough into one long rectangle; seal seams and perforations. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 375 degrees 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 crescent dough into a 13-in. x 9-in. 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 minutes before cutting. Enjoy! :o)