3 1/4 to 3 3/4 c. flour
1 pkg. active dry yeast
1 tbsp. sugar
1 tbsp. butter, softened
1 tsp. salt
1 c. warm water
1/4 c. Thousand Island dressing
6 oz. corned beef, thinly sliced
4 oz. Swiss cheese, sliced
1 (8 oz.) can sauerkraut, drained
1 egg white, beaten
Poppy seeds

Combine 2 1/4 cups flour, yeast, sugar, butter and salt. Add warm water and mix until a soft dough forms. Add more flour if necessary. Turn onto floured board and knead until smooth (4 minutes). Roll dough to 14 x 10 inch rectangle on greased baking sheet. Spread dressing down the middle of 1/2 the dough, leaving a 3/4 inch space along edges. Top with layers of corned beef, cheese and sauerkraut. Fold remaining half of dough over the meat and pinch edges to seal. Cut small slits on top to vent steam. Cover and let rise 15 minutes in a warm place. Brush with egg white and sprinkle with poppy seeds. Bake at 400 degrees for 25 minutes or until lightly browned. Serve immediately.

Makes 6 to 8 servings.