2 (8 ounce) tube refrigerated crescent rolls (such as Pillsbury®)

1 lb sliced swiss cheese

1 1/4 lbs. sliced deli corned beef

1 can (14 oz) sauerkraut, rinsed and drained well

2/3 cup Thousand Island salad dressing

1 egg white, lightly beated

3 teaspoons caraway seeds

2 (8 ounce) tube refrigerated crescent rolls (such as Pillsbury®) 1 lb sliced swiss cheese 1 1/4 lbs. sliced deli corned beef 1 can (14 oz) sauerkraut, rinsed and drained well 2/3 cup Thousand Island salad dressing 1 egg white, lightly beated 3 teaspoons caraway seeds

First unroll 1 tube of (8 oz) refrigerated crescent dough into one long rectangle, sealing seams and perforations.Press onto the bottom of a lightly greased 13x9 inch baking dish. Use a fork to pierce dough. Bake at 375 for 10-15 minutes until a golden brown.Layer with half of the cheese and all of the corned beef. Combine sauerkraut and Thousand Island dressing, spead over beef. Top with remaining cheese. On a lightly floured surface, press or roll second tube of crescent dough into a 13x9 inch rectangle, sealing seams and perforations. Place over cheese, sealing edges and sides. Brush egg white over the top and sprinkle caraway seeds. Bake for 12-16 minutes, or until heated through and crust is golden brown. Let it stand for 5 minutes before cutting.