sheet puff pastry,
Thousand Island dressing
squeezed in paper towels to remove liquid
deil-sliced corned beef
More Thousand Island for serving
On a lightly floured surface, roll puff pastry to flatten creases. I also like to increase the length and width by about 1/2 to 1-inch.
Whisk egg with 1 tablespoon of water and lightly brush top surface of puff pastry egg mixture.
Lay slices of swiss cheese on top of puff pastry, overlapping slightly, and coming to within 1/2-inch of edges.
In a bowl, mix together cream cheese and Thousand Island dressing. Spread on top of cheese layer.
Evenly place sauerkraut on top of cream cheese layer.
Lay corned beef slices on top of sauerkraut.
Starting at one end, roll pastry up jellyroll style. Brush far edge of pastry with egg wash and press to seal it to the roll.
Wrap in plastic wrap and place in freezer for 20 minutes. (Or you can refrigerate for 1-2 hours)
Preheat oven to 400 degrees.
Line a baking sheet with
or spray with cooking spray.
Cut roll of pastry into 16-18 slices and evenly space them on baking sheet.
Sprinkle with caraway seeds.
Bake for 20-24 minutes, or until golden.
Serve with extra Thousand Island dressing for dipping.