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Prickly Pear

Serves/Makes:4 or more servings minimum

  • 3-1/4 c flour
  • 1 T sugar
  • 1 t salt
  • 1 pkg yeast (or 1 T)
  • 1 c hot water
  • 1 T butter, softened
  • 1/4 c thousand island dressing
  • 6 oz (168 grm) thinly sliced corned beef
  • 1/4 pound sliced Swiss cheese
  • 1 (8 oz) can sauerkraut, rinsed and well-drained
  • 1 egg white, beaten
  • caraway seed, optional
  • Set aside 1 c flour.
  • In large bowl, mix remaining flour, sugar, salt & yeast.
  • Stir in hot water and butter.
  • Mix in only enough reserved flour to make a soft dough.
  • On floured surface, knead for 4 minutes.
  • Place in greased bowl and let rise (covered) until double in bulk.
  • Punch down.
  • On greased baking sheet, roll dough to a 14x10" rectangle.
  • Spread dressing down center third of dough length.
  • Top with layers of corned beef, Swiss cheese and sauerkraut.
  • Cut 1" wide strips along sides of filling out to dough edges.
  • Alternating sides, fold strips at an angle across filling.
  • Cover dough.
  • Place baking sheet over large shallow pan half-filled with boiling water for 15-30 minutes.
  • Then brush with egg white and sprinkle with caraway seed.
  • Bake at 400 for 25 minutes or until golden.
  • Cool slightly; cut into approximately 1" slices and serve warm.
  • Refrigerate leftovers; reheat in microwave to warm.
I have been making this dish for football halftime snacking for about 15 years now. I usually serve corn chowder on the side.

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