REUBEN CRESCENT BAKE

REUBEN CRESCENT BAKE

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

Unroll one tube of crescent dough into one long rectangle; seal the seams and perforations. Press onto the bottom of a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 375^ for 8-10 minutes or until golden brown.

Layer with half 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-x-9-x-2-in. rectangle, sealing 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.

Yield: 6 servings