Source:

Prickly Pear

Serves/Makes:4 or more servings minimum

Ingredients

• 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

Preparation

• 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.

Comments

I have been making this dish for football halftime snacking for about 15 years now. I usually serve corn chowder on the side.