Fancy Reuben Loaf

"Preheat oven to 350 degrees. F. Place crescent dough into a 9 x 13 jellyroll pan. Unroll the dough and pinch the seams together. Roll the dough out to all edges. On the outer thirds of the dough, cut the dough into 1-inch pieces from the top to the middle. Repeat all the way down the right and left sides."

"In the center of the dough layer, the corned beef. Squeeze out the juice of the sauerkraut to make it as dry as possible. Layer the sauerkraut on top of the corned beef. Then add the Thousand Island dressing to taste. Then add a layer of Swiss cheese. Start at one end, folding the end toward the center. Then, crisscross the edges. Alternate pulling a dough tab from the left, then from the right, back and forth,"

"When finished, brush the loaf with an egg white wash. Sprinkle with caraway seeds. Place in the oven and bake until golden brown, approximately 20 - 30 minutes. Remove from the oven. Let it sit 5 - 10 minutes to cool. Slice with a serrated knife according to desired sandwich width. Serve with chips or soup. Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network."

Press a can of crescent dough into a 9x13 jellyroll pan and trim the outer thirds into 1-inch tabs for braiding. Layer wafer-thin corned beef or pastrami in the center, squeeze excess sauerkraut juice and add the sauerkraut, Thousand Island dressing to taste, and Swiss cheese. Fold and crisscross the dough tabs to form a braid, brush with egg white, and sprinkle caraway seeds. Bake at 350°F until golden, about 20–30 minutes. Let cool 5–10 minutes, slice to sandwich width, and serve warm with chips or a hearty soup.

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