### Instructions
1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. Unroll one can of crescent roll dough and press it into the bottom of the prepared baking dish, pinching seams together to form a solid crust.
3. In a medium bowl, combine the chopped corned beef, well-drained sauerkraut, shredded Swiss cheese, and 1/2 cup Thousand Island dressing. Mix until everything is well combined.
4. Spread the corned beef mixture evenly over the crescent roll crust.
5. Unroll the second can of crescent roll dough. Carefully place it over the corned beef mixture, gently stretching to cover the filling. Pinch the edges of the top and bottom dough layers together to seal.
6. In a small bowl, melt the butter. Brush the melted butter over the top of the crescent roll dough. If desired, sprinkle with caraway seeds.
7. Bake for 20-25 minutes, or until the crescent rolls are golden brown and puffed, and the cheese is melted and bubbly.
8. Let the bake cool for 5-10 minutes before slicing and serving. Serve with extra Thousand Island dressing on the side for dipping, if desired.
### Short Tips
* **Drain the sauerkraut thoroughly:** This is key to preventing a soggy bake. Squeeze out as much liquid as possible!
* **Don’t overfill:** Ensure an even layer of filling so the crescent rolls cook properly.
* **For extra tang:** Add a tablespoon of Dijon mustard to the corned beef mixture.
* **Make ahead:** You can assemble the bake a few hours in advance and refrigerate it. Just add a few extra minutes to the baking time.
* **Leftovers:** Store any leftover Reuben Crescent Bake in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
