Ingredients
1 sheet frozen puff pastry, thawed2/3 cup Thousand Island salad dressing, divided 3 tablespoons dill pickle relish1/2 pound thinly sliced deli corned beef1/2 pound thinly sliced deli pastrami4 tablespoons spicy brown mustard 8 slices Swiss or fontina cheese1-1/2 cups sauerkraut, rinsed and well drained1 large egg white, lightly beaten2 teaspoons caraway seeds or sesame seeds
Preparation
Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll into a 14x11-in. rectangle. Spread 1/3 cup dressing to within 1/2 in. of edges. Sprinkle with relish. Layer with corned beef, pastrami, mustard, cheese and sauerkraut. Roll up jelly-roll style, starting with a long side. Place on a parchment-lined baking sheet, seam side down; tuck ends under and press to seal.
Brush with egg white and sprinkle with caraway seeds; cut small slits in top. Bake until top is golden brown and pastry is cooked through, 40-45 minutes. Let stand 10 minutes before slicing. Serve with remaining dressing.
