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1 13 3/4 oz. pkg. hot roll mix
1 oz. can (1 cup) sauerkraut, rinsed and well drained
1/3 cup Thousand Island salad dressing
1/4 cup tomato sauce
8 1 1/2-oz. slices Swiss cheese
3 3-oz. packages very thinly sliced corned beef
2 tsp. cooking oil
Caraway seed (optional)
Prepare hot roll mix according to package directions just through mixing step. Divide dough in half. Let rest, covered, for 10 minutes.
Set aside 1 half of dough, covered, for top crust. On a lightly floured surface roll the remaining half to a 13x9" rectangle. Place in a greased 13x9" baking dish. Cover; let rise 20 minutes. Bake in a 350°F oven for 10 minutes. Baked layer will be lightly golden.
Meanwhile, in a small bowl combine sauerkraut, dressing, and tomato sauce. Mix well and set aside.
Arrange 4 slices of the cheese over the baked bread layer. Arrange all of the corned beef slices atop the cheese layer. Spoon the sauerkraut mixture over the corned beef. Top with the remaining slices of cheese.
Roll remaining dough into a 13x9; rectangle. Place over corned beef and cheese filling. Crimp edges. Cover; let rest 10-15 min. Brush the top with cooking oil. Sprinkle lightly with caraway seed, if desired.
Bake in a 350° oven for 30-35 min. or till top is light brown. Cut into 6 squares. Remove each square and cool up to 1 hour on a wire rack. Pack each cooled square in a freezer bag. Store up to 1 month in the freezer. Makes 6 servings.
1 oz. can (1 cup) sauerkraut, rinsed and well drained
1/3 cup Thousand Island salad dressing
1/4 cup tomato sauce
8 1 1/2-oz. slices Swiss cheese
3 3-oz. packages very thinly sliced corned beef
2 tsp. cooking oil
Caraway seed (optional)
Prepare hot roll mix according to package directions just through mixing step. Divide dough in half. Let rest, covered, for 10 minutes.
Set aside 1 half of dough, covered, for top crust. On a lightly floured surface roll the remaining half to a 13x9" rectangle. Place in a greased 13x9" baking dish. Cover; let rise 20 minutes. Bake in a 350°F oven for 10 minutes. Baked layer will be lightly golden.
Meanwhile, in a small bowl combine sauerkraut, dressing, and tomato sauce. Mix well and set aside.
Arrange 4 slices of the cheese over the baked bread layer. Arrange all of the corned beef slices atop the cheese layer. Spoon the sauerkraut mixture over the corned beef. Top with the remaining slices of cheese.
Roll remaining dough into a 13x9; rectangle. Place over corned beef and cheese filling. Crimp edges. Cover; let rest 10-15 min. Brush the top with cooking oil. Sprinkle lightly with caraway seed, if desired.
Bake in a 350° oven for 30-35 min. or till top is light brown. Cut into 6 squares. Remove each square and cool up to 1 hour on a wire rack. Pack each cooled square in a freezer bag. Store up to 1 month in the freezer. Makes 6 servings.
