Combine snipped sauerkraut and caraway seed; set aside.
Combine mayo or salad dressing, green pepper, pimiento, sliced green onion, and chili sauce; mix well.
Set aside.
Unroll crescent roll dough; form into eight 6x3 1/2-inch rectangles by pressing perforated edges together.
Spoon some of the Corned Beef filling or Frankfurter filling into half of each dough rectangle; top with the sauerkraut mayo mixture, and shredded American cheese, fold over other half of dough; seal edges with tines of fork.
Place on ungreased baking sheet.
Bake at 425 degrees F. til golden brown, about 10 minutes.