| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs, Grains |
Swiss |
Breads, Beef |
4 |
Servings |
INGREDIENTS
| 3 3/4 |
c |
All-purpose flour |
| 1 |
pk |
Active dry yeast |
| 1 |
tb |
Sugar |
| 1 |
tb |
Butter or margarine, |
|
|
Softened |
| 1 |
ts |
Salt |
| 1 |
c |
Warm water (120 to 130 |
|
|
Degrees) |
| 1/4 |
c |
Thousand Island salad |
|
|
Dressing |
| 6 |
oz |
Thinly sliced corned beef |
| 4 |
oz |
Swiss cheese |
| 1 |
cn |
Sauerkraut (8 oz.), drained |
| 1 |
|
Egg white, beaten |
|
|
Poppy seeds |
INSTRUCTIONS
In a mixing bowl, combine 2 1/4 cups flour, yeast, sugar, butter and salt.
Stir in warm water and mix until a soft dough forms. Add remaining flour if
necessary. Turn out onto a lightly floured surface; knead until smooth,
about 4 minutes. On a lightly greased baking sheet, roll dough to a 14 inch
x 10 inch rectangle. Spread dressing down the middle of one half of the
dough, leaving a 3/4 inch space along edges. Top with layers of beef,
cheese and sauerkraut. Fold the remaining half of dough over the meat
mixture. Pinch edges together to seal. Cut small slits in dough to vent
Baste with 1 egg white and sprinkle with poppy seeds. Bake at 400 degrees
for 25 minutes or until lightly browned. Serve immediately; refrigerate
leftovers. Yield: 6-8 servings.
SOURCE: *Armetta Keeney, Carlisle, IA, Country Magazine, Feb./Mar.93 POSTED
BY: Jim Bodle 2/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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