2 qts. water
4 c. chopped cabbage
2 tbsp. butter
1 c. chopped onion
1 lg. garlic clove, minced
1/2 tsp. thyme leaves
1/8 tsp. pepper
8 oz. thinly sliced deli corned beef, cut into strips 1/2 inch wide & 3 inches long
1 1/2 c. shredded Swiss cheese

CRUST:

1 pkg. hot roll mix
1 c. water heated to 120 to 130 degrees
2 tbsp. butter, softened
1 egg, beaten
Poppy seed

In large saucepan, bring 2 quarts water to a rolling boil. Add cabbage and cook for 10 minutes; drain. Meanwhile, in small skillet, cook and stir onion, garlic, thyme and pepper in butter until tender. Remove from heat. Stir in drained cabbage, corned beef and Swiss cheese; mix well. Grease large cookie sheet.

In large bowl, combine flour mixture and yeast from foil packet; blend well. Stir in hot water, 2 tablespoons butter and 1 egg until dough pulls away from side of bowl.

Turn dough out onto lightly floured surface. With greased or floured hands, shape dough into a ball. Knead for 5 minutes until smooth. Cover dough with large bowl, let rest for 5 minutes. On lightly floured surface, roll dough into a 16 x 10 inch rectangle. Transfer to greased cookie sheet. Spread filling lengthwise down center of dough. Fold long sides of dough over filling. Pinch edges together to seal. Carefully turn dough over so seam side is down on cookie sheet, tucking ends under. Cut slits on top. Cover loosely with plastic wrap and towel. Let rise on countertop for 15 minutes.

Heat oven to 375 degrees. Uncover dough. Brush with beaten egg. Sprinkle with poppy seed. Bake 20 to 30 minutes or until golden brown. Let stand 5 minutes before serving. Cut into slices. Yield: 8 servings.