Preheat your oven to 400°F (200°C).
On a floured surface, roll out the thawed puff pastry sheet to smooth out any creases and to slightly enlarge it to about 1/8 inch thick.
In a mixing bowl, combine the softened cream cheese and Thousand Island dressing until smooth.
Spread the cream cheese mixture evenly over the puff pastry, leaving a small border around the edges. Layer on the Swiss cheese slices, sauerkraut, and corned beef. Sprinkle caraway seeds on top if using.
Starting from one edge, carefully roll the puff pastry tightly into a log.
Using a sharp knife, slice the rolled pastry into 1-inch thick rounds, yielding about 12 slices.
Place the sliced pinwheels on a baking sheet lined with parchment paper. Brush the tops with the egg wash.
Bake in the preheated oven for about 15-20 minutes or until golden brown and puffed up.
Allow them to cool slightly before serving. Drizzle with additional Thousand Island dressing for dipping.
