Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

Step 2: Unroll one can of crescent rolls and press it into the bottom of the prepared baking dish, sealing the perforations to form an even layer.

Step 3: Spread a thin layer of Dijon mustard over the crescent roll dough, then layer half of the sliced corned beef evenly on top.

Step 4: Spread the drained sauerkraut evenly over the corned beef layer.

Step 5: Drizzle the sauerkraut with the Thousand Island dressing, ensuring it’s evenly distributed.

Step 6: Sprinkle the shredded Swiss cheese over the sauerkraut and dressing layer, followed by the remaining sliced corned beef.

Step 7: Unroll the second can of crescent rolls and lay it over the top of the corned beef, carefully sealing the perforations and the edges around the dish.

Step 8: Brush the top layer of crescent dough with melted butter and sprinkle with caraway seeds for added flavor.

Step 9: Bake for 25-30 minutes, or until the top is golden brown and the filling is bubbly.

Step 10: Let the bake cool for 5 minutes before slicing into squares. Garnish with freshly chopped parsley before serving.