Easy Reuben Sandwich Slices

cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ refrigerated Crescent Dough Sheet

tablespoons Thousand Island dressing

oz thinly sliced deli corned beef

slices (1 oz each) Swiss cheese

cup sauerkraut with caraway seed, well drained (from 14-oz can)

tablespoon horseradish mustard

egg, beaten

teaspoons sesame seed

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1

Heat oven to 375°F. Onto ungreased cookie sheet, unroll 1 can of dough (if using crescent rolls, pinch seams to seal). Spread dressing on dough to within 1/2 inch of edges. Top with corned beef, Swiss cheese and sauerkraut.
2

Unroll remaining can of dough on work surface (if using crescent rolls, pinch seams to seal). Spread mustard to within 1/2 inch of edges. Place mustard side down on sauerkraut. Press edges with fork to seal. Brush with egg. Sprinkle with sesame seed.
3

Bake 20 to 25 minutes or until deep golden brown. Cut into slices to serve.

If you can't find the sauerkraut with caraway seed, substitute 1 cup plain sauerkraut and 1 teaspoon caraway seed.
Some say that the Reuben is definitely one of New York's greatest contributions to the world of eating. Legend attributes it to Reuben's New York Restaurant and Deli and claims this famous sandwich originated in 1914.