2 (8 oz.) can refrigerated crescent dinner rolls
8 oz. pkg. thinly sliced pastrami or corned beef
6 oz. pkg. (4 slices) Swiss or Mozzarella cheese
8 oz. can (1 c.) sauerkraut, drained
1/2 tsp. caraway seed
1/2 tsp. sesame seed

Heat oven to 400 degrees. Separate 1 can of dough into 4 rectangles. Place in ungreased 12" pizza pan or 13"x9" pan; firmly press over bottom and 1/2" up sides to form crust. Seal perforations. Arrange pastrami, cheese and sauerkraut in layers over dough. Sprinkle with caraway seed. Separate remaining can of dough into 8 triangles. Arrange triangles spoke fashion over filling with points toward center. Do not seal outer edges of triangles to bottom crust. Sprinkle with sesame seed. Bake at 400 degrees for 15 to 25 minutes or until golden brown. Serve immediately. 6 to 8 servings.

TIPS To make ahead, prepare, cover and refrigerate up to 2 hours; bake as directed above.

To reheat, cover loosely with foil; heat at 375 degrees for 15 to 18 minutes or until warm.