2 pkgs. rapid rise yeast
1 3/4 c. warm water
2 tbsp. sugar
1 tsp. salt
3 tbsp. butter, softened
5 c. all-purpose flour
10 oz. thinly sliced corned beef
1/2 lb. sliced Swiss cheese
1 (8 oz.) can sauerkraut, well drained
1 egg white, beaten

Dissolve yeast in warm water in large warm bowl. Add sugar, salt, butter and 2 1/2 cups flour; beat until smooth. Stir in rest of flour to make a soft dough. Knead 6 to 8 minutes. Place in greased bowl; turn to grease top. Cover. Let rise until doubled, about 45 minutes.

Punch dough down; divide in half. Roll half to 14x10 inches. Layer with half the beef, cheese and sauerkraut. Make cuts from filling to dough edges along sides of filling, 1-inch apart. Alternating sides, fold strips at an angle across filling; place on greased baking sheet. Repeat with remaining dough. Cover; let rise until doubled, about 45 minutes. Brush with egg. Bake at 400 degrees for about 25 minutes. Serve warm.