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Ingredients
- 3/4 C. sauerkraut, drained and squeezed dry
- 1/3 C. thousand island salad dressing
- 1(8 Oz.) tube refrigerated crescent rolls (such as Pillsbury®)
- 3/4 Pound thin-sliced cooked corned beef
- 8 Slices Swiss cheese
- 1 Beaten egg white
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease an 8×8-inch baking dish.
- Mix together the sauerkraut and thousand island salad dressing in a bowl until well combined.
- Unroll the crescent roll dough, and cut dough in half; place one half of the dough onto a floured work surface, and pinch the perforations of the dough closed to make 1 sheet.
- Roll the dough sheet out to about 12 inches square, and fit the dough into the prepared baking sheet.
- Pinch perforations closed on 2nd half of dough; roll out to about 9 inches square, and set aside.
- Prebake the dough crust in the baking dish in the preheated oven until lightly browned, 8 to 10 minutes.
- Remove from oven, and place 4 slices of cheese into the bottom of the crust; top cheese slices with the corned beef, and spread with the sauerkraut mixture.
- Lay 4 remaining slices of Swiss cheese on top of the sauerkraut mixture.
- Lay the 2nd sheet of crescent roll dough onto the filled baking sheet, and press the top crust down onto the edges of the dish to seal.
- Brush with beaten egg white.
- Bake in the oven until the cheese is melted and the crust is golden brown, 15 to 20 minutes; let stand about 5 minutes before slicing.
- Footnotes:
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
