Reuben Crescent Bake

“Corned beef, Swiss cheese, kraut and thousand island dressing baked between crescent rolls. Easy and tasty. Kids will love these.”

Ingredients:

• 3/4 cup sauerkraut, drained and squeezed dry
• 1/3 cup thousand island salad dressing
• 1 (8 ounce) tube refrigerated crescent rolls (such as Pillsbury(R))
• 3/4 pound thin-sliced cooked corned beef
• 8 slices Swiss cheese
• 1 beaten egg white

Directions:

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.