Step 1: Prepare the Bottom Layer
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 across the bottom, pinching the seams together to create a solid base.
Step 2: Build the Layers
Place 4 slices of Swiss cheese over the dough. Spread the corned beef evenly on top, followed by the drained sauerkraut. Drizzle the Thousand Island dressing over the sauerkraut, then layer on the remaining Swiss cheese slices.
Step 3: Add the Top Crust
Unroll the second can of crescent dough and carefully lay it over the filling. Press the edges to seal it to the bottom layer.
Step 4: Finish the Top
Brush the surface with the beaten egg to create a shiny, golden crust. Sprinkle with caraway seeds if using to mimic traditional rye flavor.
Step 5: Bake and Rest
Bake for 25–30 minutes, until the dough is puffed and golden brown. Let the bake rest for about 5 minutes before slicing so the layers stay intact.
