- 3¼ to 3¾ cups flour
- 1¼ ounce package quick-rise yeast
- 1 Tablespoon sugar
- 1 Tablespoon margarine, softened
- 1 teaspoon salt
- 1 cup warm water (120º to 130º)
- ¼ cup Thousand Island Dressing
- 6 ounces Corned Beef thinly sliced
- 4 ounces Swiss cheese
- 1 cup sauerkraut, drained
- 1 egg white, beaten
- In a mixing bowl, combine 2¼ cups flour, yeast, sugar, margarine and salt.
- Stir in warm water; mix until a soft dough forms.
- Add remaining flour if necessary.
- Turn onto a lightly floured surface; kneed until smooth, about 4 minutes.
- On a baking sheet coated with non-stick cooking spray, roll dough into a 14 inch x 10 inch rectangle.
- Spread dressing down the center third of dough.
- Top with layers of corned beef, cheese and sauerkraut.
- Make cuts form the filling to the edges of dough 1 inch apart on both sides, fold the strips at an angle across the filling.
- Cover dough and let rise in a warm place for about 15 minutes.
- Brush with egg white.
- Bake at 400º for 25 minutes until lightly browned.
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