3 1/4 c. flour, divided
1 tbsp. sugar
1 tsp. salt
1 pkg. rapid rise yeast
1 c. hot water
1 tbsp. butter
1/3 c. 1000 Island dressing
6 oz. thinly sliced corn beef
1/4 lb. sliced baby Swiss cheese
1 c. sauerkraut, well drained

Combine 2 1/4 cup flour, sugar, salt and yeast. Heat water and butter to 120 to 130 degrees, add to flour mixture. Mix only enough reserved flour to make a soft dough. Knead 4 to 5 minutes. Roll to 14 x 10 inch rectangle; place on greased baking sheet. Spread dressing down center third of length of dough. Top with layers of beef, sauerkraut and cheese. Cut 1 inch wide strips along sides of filling out to dough edges. Alternating sides, fold strips at angle across filling. Cover with plastic wrap; place in a warm area and let rise for 15 minutes. Bake at 400 degrees for 25 minutes. Cool slightly, serve warm. Leftovers are great cold for lunches and fishing trips.

Ham is a great substitute for corn beef.

Granddaughter-in-law