3 1/4 - 3 3/4 c. flour
1 pkg. quick rise yeast
1 tbsp. sugar
1 tbsp. butter, soft
1 tsp. salt
1 c. warm water
1/4 c. Thousand Island dressing
6 oz. thin sliced corned beef
4 oz. sliced Swiss cheese
1 (8 oz.) can sauerkraut, drained
1 egg white, beaten
Caraway seeds

In a mixing bowl, combine 2 1/4 cups flour, yeast, sugar, butter and salt. Stir in warm water, mix until a soft dough forms. Add remaining flour if necessary. Turn out onto lightly floured surface. Knead until smooth. On a lightly greased baking sheet, roll dough to a 14"x10" rectangle. Spread dressing down center 1/3 of dough. Top with layers of beef, cheese and sauerkraut. Make cuts from filling to edges of dough 1" apart on both sides. Alternating sides, fold strips at an angle across filling. Cover, let rise 15 minutes.

Brush with egg white and sprinkle with caraway seeds. Bake at 350 degrees until light brown, 25 minutes. Serves 8 to 10.

Creighton