Corned Beef Crescent Bake

First, preheat your oven to a temperature of 375 degrees Fahrenheit (or 190 degrees Celsius), ensuring it reaches the desired heat level. Next, lightly coat an 8x8-inch baking dish with a non-stick cooking spray to prevent the dough from sticking.

Then, in a bowl, combine sauerkraut and salad dressing until they are thoroughly mixed. After that, unroll the crescent roll dough and divide it in half; place one half of the dough on a lightly floured surface, pinching the perforations to seal it into a single sheet. Roll out this dough sheet to approximately 12 inches square and fit it into the prepared baking dish, pressing any gaps shut. Repeat this process with the remaining dough half, rolling it out to about 9 inches square and setting it aside.

Now, bake the dough crust in a preheated oven for 8 to 10 minutes, or until it is lightly browned. Remove the crust from the oven and place 4 slices of cheese at the bottom; add a layer of corned beef on top, followed by the sauerkraut mixture. Place 4 more slices of Swiss cheese on top, covering the sauerkraut layer.

Next, place the second sheet of crescent roll dough on top of the filled baking sheet and press it firmly onto the edges of the dish to seal the crust. Brush the top with a beaten egg white for added flavor and texture.

Finally, bake in the oven until the cheese is melted and the crust is golden brown, taking 15 to 20 minutes. Remove from the oven and let it stand for about 5 minutes before slicing.