Instructions

• On a lightly floured surface, unroll the thawed puff pastry sheet and roll gently to flatten creases and increase the length and width by about 1/2 to 1 inch.
• In a small bowl, beat both eggs until combined.
• Lightly brush the top surface of the puff pastry with some of the beaten egg.
• Lay the 6 slices Swiss cheese on the pastry, overlapping slightly and coming within 1/2 inch of the edges.
• In a separate bowl, mix the 2 ounces softened cream cheese with the 2 tablespoons Thousand Island dressing until smooth. Spread this mixture evenly over the Swiss cheese layer.
• Drain the 1/2 cup sauerkraut well by squeezing it in paper towels to remove excess liquid, then spread the sauerkraut evenly over the cream cheese layer.
• Arrange the 6 slices deli-sliced corned beef evenly over the sauerkraut.
• Starting at one long edge, roll the pastry up jelly-roll style into a tight log. Brush the far edge with some of the beaten egg and press to seal the roll.
• Wrap the roll in plastic wrap and chill until firm: freeze for 20 minutes or refrigerate for 1–2 hours.
• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or spray with cooking spray.
• Remove the chilled roll from the plastic wrap and cut it into 16–18 slices. Place the slices on the prepared baking sheet, spacing them evenly.
• If using, sprinkle the 1/2 teaspoon caraway seeds evenly over the pinwheels.
• Bake for 20–24 minutes, or until the pinwheels are golden brown.
• Serve warm with more Thousand Island dressing for dipping.