1 tbl sugar
1 tsp salt
1 pgk rapid rise yeast
1 cup hot water
1 egg white, beaten
1 tbl soft margarine
1/4 cup thousand island dressing
6 oz thinly sliced corned beef
1/4 lb sliced Swiss cheese
1 (8oz) can sauerkraut, drained
Set aside 1 cup flour. In large bowl, mix remaining flour, sugar, salt and yeast. Stir in hot water and margarine. Mix in only enough reserved flour to make a soft dough. On floured surface, knead 4 minutes.
On greased baking sheet, roll dough to 14x10 inches. Spread dressing down the center third of dough length. Top with layers beef, cheese, and sauerkraut. Cut 1 inch wide strips along sides of filling out to dough edges. Alternating sides, fold strips at an angle across filling. Cover dough, place sheet over large shallow pan half filled with boiling water for 15 minutes.
Brush with egg white; sprinkle with caraway seeds. Bake at 400 for 25 minutes. Cool slightly, serve warm. Refrigerate leftovers.
(You can also use different lunch meats. Omit the sauerkraut)
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