In medium bowl combine mayo, mustard and caraway seeds.
Add corned beef, cheese, and sauerkraut; toss to blend well.
Unroll dough onto large ungreased cookie sheet. gently stretch into 14 x 12 inch rectangle.
Cut dough lengthwise in half. Spoon half of the filling onto each piece, spreading to within 1 inch of edges.
From long side, roll each jelly-roll style; pinch to seal edges.
Arrange rolls, seam-side sown, 3 inches apart.
Bake in 425°F oven 10 minutes or until golden brown. Let stand 5 minutes.
Cut into 1 inch slices.