16 oz. pkg. hot-roll mix
Nonstick cooking spray
16 oz. can or bag sauerkraut
1/2 lb. thinly sliced pastrami
8 oz. bottle Thousand Island salad dressing
6 oz. pkg. sliced Swiss cheese
1 lg. egg
2 tsp. caraway seeds

About 1 1/2 hours before serving, in large bowl, prepare hot-roll mix dough as label directs. On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover dough with bowl and let rest 5 minutes. Spray large cookie sheet with nonstick cooking spray. Roll dough on cookie sheet in a rectangle about 15 x 12 inches. Cover and let rise in warm place 30 minutes.

Preheat oven to 375 degrees. Drain and rinse sauerkraut; pat dry with paper towels. Arrange pastrami slices evenly over dough. Spread Thousand Island dressing over pastrami. Top with sliced Swiss cheese and sauerkraut. Starting from a 15 inch side, roll dough rectangle with filling, jelly roll fashion. Pinch ends and seam to seal; turn roll, seam-side down. With knife, score top of loaf in several places. In cup, beat egg and 1 tablespoon water. Brush loaf with egg mixture; sprinkle with caraway seeds. Bake 25 to 30 minutes until loaf is golden brown. Makes 8 main dish servings.