2 pkg. Pepperidge Farms patty shells
6 slices kosher corned beef
6 slices Swiss cheese
6 slices baked ham
6 tsp. Thousand Island dressing (1 tsp. per sandwich)
Egg wash (1 egg blended with 1 tsp. water)

Thaw patty shells; roll out shells to form oval shape about 4 1/2 x 5 1/2 inches (2 shells per sandwich). Brush bottom shell with egg wash, leaving edge, 1/2 inch margin without egg wash.

Put on corned beef, ham, cheese and dressing. Cover with top shell and crimp edges securely. Brush top with egg wash and prick top with fork. Place on ungreased baking sheet and chill for 15 minutes. Bake at 370 degrees for 25 minutes until golden brown.

NOTE: Can be made ahead and frozen unbaked. (Do not brush with egg wash until ready to bake.) Brush frozen sandwiches with egg wash and prick with fork before baking in 370 degree oven for 45 minutes.