Ingredients
3-1/4 to 3-3/4 cup all-purpose flour, divided1 package (1/4 ounce) quick-rise yeast1 tablespoon sugar1 tablespoon butter, softened1 teaspoon salt1 cup warm water (120° to 130°)1/4 cup Thousand Island salad dressing3 packages (2 ounces each) thinly sliced deli corned beef4 ounces sliced Swiss cheese1 can (8 ounces) sauerkraut, drained1 large egg white, beatenCaraway seeds
Preparation
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 14x10-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.
