1. Prepare the Filling
Melt 2 tbsp butter in a skillet over medium heat.
Add sauerkraut and cook 3–4 minutes to remove excess moisture.
Stir in corned beef, 1 cup Swiss cheese, Russian dressing, and caraway seeds.
Cook 2 more minutes, then remove from heat.
2. Assemble
Preheat oven to 375°F (190°C).
Spread filling evenly into a greased 9×13-inch baking dish.
Sprinkle remaining ½ cup Swiss cheese on top.
3. Add Crescent Dough
Unroll crescent dough and separate into rectangles, pressing seams together if needed.
Lay dough over the filling, slightly overlapping to fully cover.
Brush with melted butter. Add extra Swiss cheese if desired.
4. Bake
Bake uncovered for 20–25 minutes, until dough is puffed and deep golden brown.
For extra crispness, bake on the lower oven rack for the last
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