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Dust a flat work surface lightly with flour.
Unroll puff pastry sheets; roll each out into a 10x15-inch rectangle.
Spread a thin layer of Dijon mustard over puff pastry.
Cover with a layer of pastrami slices, followed by a layer of Swiss cheese slices.
Sprinkle evenly with sauerkraut.
Roll puff pastry up tightly like a jelly roll.
Wrap in plastic wrap and refrigerate for 1 hour, or up to 24 hours.
Preheat oven to 400F.
Line 2 baking sheets with parchment paper.
Slice puff pastry rolls into 1" slices and lay on the baking sheets.
Brush tops with beaten egg and sprinkle with caraway seeds.
Bake until lightly browned, about 20 minutes.
Serve with Thousand Island or Russian Dressing