3 1/4 C. flour
1 T. sugar
1 tsp. salt
1 pkg. RapidRise Yeast**
1 C. hot water
1 T. margarine
1/4 C. Thousand Island dressing
6 oz. thinly sliced corned beef
1/4 lb. sliced Swiss cheese
1 (8 oz.) can sauerkraut
1 egg white, beaten
Caraway seeds, optional

Set aside 1 cup flour.

In large bowl mix remaining flour, sugar, salt and yeast. Stir in
hot water and margarine. Mix in reserved flour to make a soft
dough. Knead on floured surface about 4 minutes.

On greased baking sheet, roll dough to 10 x 14-inch. Spread
dressing down center third (lengthwise). Top with beef, cheese
and sauerkraut. Cut 1 inch wide strips from outside edge toward
filling. Alternating sides, fold strips at an angle over filling. Cover
dough. Place baking sheet over shallow pan 1/2 filled with boiling
water for 15 minutes.

Brush with egg white. Sprinkle with caraway seeds. Bake at 400ºF
for 25 minutes. Cool slightly before cutting.

**To make using “regular” yeast – Dissolve yeast in 1 cup warm
water. Mix in margarine, sugar, salt and enough flour to make soft
dough. After kneading, cover, let rise in greased bowl over hot
water 20 minutes. Punch down dough, shape as above, and let
rise again. Bake as above.

B-man :wink: