Ingredients Jump to Instructions ↓

  1. 3-1/4 to 3-3/4 cup all-purpose flour, divided

  2. 1 package (1/4 ounce) quick-rise yeast

  3. 1 tablespoon sugar

  4. 1 tablespoon butter, softened

  5. 1 teaspoon salt

  6. 1 cup warm water (120 to 130 )

  7. 1/4 cup Thousand Island salad dressing

  8. 3 packages (2 ounces each ) thinly sliced deli corned beef

  9. 4 ounces sliced Swiss cheese

  10. 1 can (8 ounces) sauerkraut, drained

  11. 1 egg white, beaten Caraway seeds

Instructions Jump to Ingredients ↑

  1. In a bowl, combine 2-1/4 cups flour, yeast, sugar, butter and salt. Stir in warm water; mix until a soft dough forms. Add remaining flour if necessary. Turn out onto a lightly floured surface; knead until smooth, about 4 minutes. On a lightly greased baking sheet, roll dough to a 14-in. x 10-in. rectangle. Spread dressing down center third of dough. Top with layers of beef, cheese and sauerkraut. Make cuts from filling to edges of dough 1 in. apart on both sides of the filling. Alternating sides, fold the strips at an angle across filling. Cover dough and let rise in a warm place for 15 minutes. Brush with egg white and sprinkle with caraway seeds. Bake at 400° for 25 minutes or until lightly browned. Serve immediately; refrigerate leftovers. Yield: 6-8 servings.


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