Pre-heat oven to 375 degrees. Unroll one tube of crescent rolls into one long rectangle, seal seams an perforations. Press onto the bottom of a greased 13×9 baking dish. Bake 9-11 minutes or until golden brown.
Meanwhile, in a pan over medium heat, sauté corned beef with a little butter. Saute and stir meat for 7-10 minutes. Set aside.
In a separate bowl, combine rinsed and drained sauerkraut and salad dressing. Set aside.
Next Layer: ½ of the cheese on top of the crescent rolls.
Next Layer: All Corned Beef
Next Layer: Sauerkraut Mixture
Next Layer: Top with remaining cheese
Next Layer: Unroll 2nd tube of crescent rolls on top of cheese.
Brush with egg white, sprinkle with caraway seeds.
Bake 12-16 minutes or until crescent rolls are golden brown. Let stand for 5 minutes before cutting.
Recipe by Sweet Dash of Sass at http://sweetdashofsass.com/2014/09/reuben-crescent-sandwich-bake/