1 Preheat the oven to 190°C (375°F). Grease a 9×13-inch (23×33 cm) baking dish.

2 Unroll the crescent dough and press seams together to form a single sheet. Press the sheet into the bottom and slightly up the sides of the prepared dish to form a crust.

3 In a large bowl, combine the chopped corned beef, drained sauerkraut, Thousand Island dressing and Dijon mustard. Season lightly with salt and pepper and mix until evenly coated.

4 Spread half of the shredded Swiss cheese evenly over the crescent dough base.

5 Spoon the corned beef mixture over the cheese in an even layer, then sprinkle the remaining Swiss cheese on top.

6 Fold any excess dough over the filling edges; if there is extra dough, cut strips and crisscross over the top for a rustic look.

7 Brush the entire surface with melted butter and sprinkle with poppy seeds or caraway seeds if using.

8 Bake for 20–25 minutes, until the dough is golden brown and cheese is melted and bubbly. Let rest for 5 minutes before slicing.

9 Slice into squares or wedges and serve warm with extra Thousand Island dressing or pickles on the side.