- Details
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Parent Category: Recipes
3 1/4 c. all-purpose flour
1 Tbsp. sugar
1 tsp. salt
1 pkg. Fleischmann's RapidRise yeast
1 c. hot water (125~ to 130~F)
1 Tbsp. Blue Bonnet margarine or Blue Bonnet Butter Blend, softened
1/4 c. Thousand Island dressing
6 oz. thinly sliced corned beef or 1 (7 oz.) can corned beef, crumbled
1/4 lb. sliced Swiss cheese
1 (8 oz.) can sauerkraut, well drained
1 egg white, beaten
caraway seed (optional)
Set aside 1 cup flour. In large bowl, mix remaining
flour, sugar, salt and Fleischmann's RapidRise yeast. Stir in
hot water and Blue Bonnet margarine or Blue Bonnet Butter
Blend. Mix in only enough reserved flour to make soft dough.
On floured surface, knead 4 minutes.
On greased baking sheet, roll dough to 14 x 10-inches.
Spread dressing down center third of dough length. Top with
layers of beef, cheese and sauerkraut. Make cuts from filling
to dough edges at 1-inch intervals along sides of filling.
Alternating sides, fold strips at an angle across filling;
cover. Place large shallow pan on counter; half-fill with
boiling water. Place baking sheet over pan; let dough rise 15
minutes.
Brush with egg white; sprinkle with caraway seed, if
desired. Bake at 400 degrees for 25 minutes or until done. Cool
slightly; serve warm. Refrigerate leftovers; reheat to serve.
