1 pkg. pocket or pita bread
1 tbsp. milk
1/4 c. mayonnaise
1 tsp. dillweed
1 tsp. Dijon mustard
1/2 tsp. onion salt or powder
2 pkg. (4 oz.) corned beef, thin sliced
1 c. grated Swiss cheese
1 c. drained sauerkraut

Cut pocket bread in half and set aside. Cut corned beef in narrow strips and mix well with cheese and sauerkraut. Mix milk, mayonnaise, dillweed, mustard and onion salt or powder; mix with meat, cheese and sauerkraut. Pack into pockets of pocket bread. Stand in baking dish. Cover and bake at 350 degrees for 25-30 minutes.