Drizzle the Thousand Island dressing over the sauerkraut.
Top with the remaining Swiss cheese slices.
Unroll the second can of crescent dough and place it on top, pinching the edges to seal.
Brush the top with the beaten egg and sprinkle with caraway seeds if desired.
Bake for 25-30 minutes or until golden brown and puffed.
Let the bake cool for 5 minutes, then slice into squares and serve warm.
Notes
Make sure to drain the sauerkraut thoroughly to prevent the bottom crust from becoming soggy.
For extra flavor, add a teaspoon of Dijon mustard or horseradish sauce to the Thousand Island dressing.
Customize the bake by substituting Swiss cheese with provolone or sharp cheddar.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Serving Size: 1 square (1/8th of the
bake)Calories: 350Sugar: 5gSodium:
720mgFat: 21gSaturated Fat: 9gUnsaturated
Fat: 10gTrans Fat: 0.5gCarbohydrates:
22gFiber: 2gProtein: 17gCholesterol: 65mg
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