Preheat oven to 350 degrees F.

In a large skillet over medium-high heat, brown ground beef and turkey sausage until fully cooked.

Remove the meat from the skillet, drain off any excess fat, and set aside.

Add chopped yellow onions to the skillet and sauté until softened and lightly browned (approximately 5-7 minutes).

Return the cooked meat to the skillet with the sautéed onions.

Stir in the dark German beer, drained sauerkraut, dry onion soup mix, caraway seeds, and garlic powder.

Simmer the mixture for about 5 minutes to allow the flavors to meld.

Season with salt and pepper to taste.

Set the meat mixture aside.

Lightly grease a 9x13 inch casserole dish.

Press half of the refrigerated crescent roll dough into the bottom of the prepared casserole dish, covering the entire surface.

Spread the meat and sauerkraut mixture evenly over the layer of crescent roll dough.

Sprinkle the shredded pepperjack cheese over the meat mixture.

Layer the remaining crescent roll dough on top of the beef mixture, overlapping slightly to cover all of the filling.

Sprinkle the grated Parmesan cheese over the top layer of crescent roll dough.

Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the filling is heated through.

Let the casserole cool slightly before slicing and serving.