1 loaf frozen rye bread dough
1/4 c. Thousand Island dressing
6 oz. thinly sliced corned beef
1/4 lb. sliced Swiss cheese
8 oz. sauerkraut, well drained
1 egg white, beaten

On greased baking sheet, roll bread dough to 14x10 inches. Spread dressing down center third of dough length. Top with layers of beef, cheese and sauerkraut. Cut 1-inch wide strips along sides of filling out to dough edges. Alternating sides, fold strips at an angle across filling. Cover dough, place baking sheet over large shallow pan half filled with boiling water for 15 minutes. Brush with egg white. Bake at 400 degrees for 25 minutes or until done.