2 cans (8 oz each) refrigerated crescent roll dough1 lb deli corned beef, chopped or shredded1½ cups sauerkraut, very well drained2 cups Swiss cheese, shredded½ cup Thousand Island dressing1 tsp caraway seeds (optional)1 tbsp butter, meltedBlack pepper, to taste
Instructions
Preheat oven to 375°F (190°C). Lightly grease a baking dish.Unroll one can of crescent dough and press it into the bottom of the dish, sealing seams.Evenly layer corned beef over the dough.Add sauerkraut, then drizzle with Thousand Island dressing.Sprinkle Swiss cheese evenly on top. Add caraway seeds and black pepper if using.Unroll the second can of dough and place it over the filling. Pinch seams and edges to seal.Brush the top with melted butter.Bake uncovered for 25–30 minutes, until puffed and golden brown.Let rest for 5 minutes, then slice and serve warm.
Notes
Drain sauerkraut thoroughly to avoid soggy dough.Serve with extra Thousand Island dressing, pickles, or a green salad.Best reheated in the oven for a crisp crust.