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Unroll one tube of crescent dough into one long rectangle; seal seams and preforations. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 375 degrees for 8 to 10 minutes or until golden brown.
Layer with half of the cheese and all the corned beef. Combine sauerkraut and salad dressing; spread over beef. Top with remaining cheese.
On a lightly floured surface, press or roll second tube of crescent gough into a 13-in. x 9-in. rectangle, sealing seams and preforations. Place over cheese. Brush with egg white; sprinkle with caraway seeds.
Bake for 12 to 16 minutes or until heated through and crust is golden brown. Let stand for 5 minutes before cutting.
Yield: 8 servings.
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|Serving Size: 1 Serving (82g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 208 (71%)|
|Amt Per Serving||% DV|
|Total Fat 23.1g||31 %|
|Saturated Fat 11.1g||56 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 57.6mg||18 %|
|Sodium 295.5mg||10 %|
|Potassium 75.3mg||2 %|
|Total Carbohydrate 6.2g||2 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 6g|
|Protein 16g||23 %|
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Calories per serving: 295
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