Easy Reuben Crescent Bake

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish. Unroll 1 tube of crescent roll dough across the bottom of the dish, pressing the seams and perforations together to form a solid bottom crust. Bake for 8 to 10 minutes until lightly golden, then remove from oven.

Lay half of the Swiss cheese slices over the warm bottom crust. Evenly distribute the sliced corned beef across the cheese layer.

In a small bowl, mix the drained sauerkraut with the Thousand Island dressing until combined. Spread the mixture evenly over the corned beef, then top with the remaining Swiss cheese slices.

Unroll the second tube of crescent dough on a sheet of parchment paper or clean surface, pinching the seams closed to form a flat rectangle. Gently lay it over the casserole, pressing the edges lightly to seal. Brush the top with beaten egg and sprinkle evenly with caraway seeds.

Bake uncovered for 15 to 20 minutes until the top crust is puffed, flaky, and golden brown. Let the casserole rest for 5 to 10 minutes before slicing into squares.