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1/3 cup mayonnaise
1 ½ Tbs. Dijon mustard
½ tsp.
caraway seeds
6 ounces corned beef, finely chopped
6 ounces Swiss cheese,
shredded
1 cup drained sauerkraut
1 package refrigerator pizza crust
dough
Combine mayonnaise, mustard, caraway seeds, corned beef
and cheese in a bowl; mix well. Rinse sauerkraut; drain.
Pat dry with paper towels. Add to mixture; toss to mix.
Unroll
dough on large ungreased baking sheet, stretching to 12x14-inch
rectangle. Cut dough lengthwise in half.
Spoon half the mixture onto each rectangle, spreading
to 1 inch from edges. Roll as for jelly roll from long
side to enclose filling; pinch dough to seal edges. Arrange
seam side down 3 inches apart.
Bake at 400 degrees fro 10 minutes or until golden brown.
Let stand for 5 minutes. Cut into 1-inch slices.
Yield: 20 servings
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