Step 1: Prepare the Base
Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. Unroll one can of crescent dough and press it evenly into the bottom of the dish, sealing the seams to form a single layer.
Step 2: Layer the Filling
Arrange 4 slices of Swiss cheese over the dough. Evenly distribute the corned beef on top, followed by the drained sauerkraut. Drizzle the Thousand Island dressing over the sauerkraut, then cover with the remaining 4 slices of Swiss cheese.
Step 3: Cover and Seal
Unroll the second can of crescent dough and place it gently over the filling. Press the edges together with the bottom layer to fully seal.
Step 4: Finish the Top
Brush the dough with the beaten egg for a glossy, golden crust. Sprinkle with caraway seeds if desired for that classic rye flavor.
Step 5: Bake
Bake for 25–30 minutes, or until the crust is puffed and beautifully golden brown. Let rest for 5 minutes before slicing so the layers hold together when served.
