Ingredients
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1 can crescent roll dough (8 oz)
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½ lb deli corned beef, chopped
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1 cup sauerkraut, drained and squeezed dry
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1 cup shredded Swiss cheese
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½ cup Thousand Island dressing
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1 egg yolk (for egg wash)
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1 tsp caraway seeds (optional)
Instructions
Step 1 – Preheat oven
Preheat oven to 375°F. Grease a 9×9 baking dish.
Step 2 – Press crescent dough
Unroll crescent roll dough. Press the seams together to form one sheet. Place half of the dough into the bottom of the baking dish, letting the excess hang over the edges.
Step 3 – Layer fillings
Spread Thousand Island dressing over the dough. Layer chopped corned beef, then sauerkraut, then Swiss cheese.
Step 4 – Top with dough
Place the remaining crescent dough on top. Pinch the edges of the top and bottom dough together to seal.
Step 5 – Brush and sprinkle
Brush with egg yolk. Sprinkle with caraway seeds if desired.
Step 6 – Bake
Bake for 20–25 minutes until golden brown and puffed.
Step 7 – Serve
Let cool for 5 minutes. Slice and serve warm.
Pro Tip
Squeeze sauerkraut very dry. Extra moisture will make the bottom dough soggy.