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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 30 |
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Maybe a new twist on ST. Patricks Day. Sure was on our's! Ingredients:
1/3 cup mayonnaise |
1 tablespoon dijon-style mustard |
1/2 teaspoon caraway seed |
1 cup corned beef, cooked and finely chopped |
1 cup swiss cheese, shredded |
1 cup sauerkraut, rinsed, and patted dry |
1 (10 ounce) package refrigerated pizza dough |
Directions:
1. In medium bowl combine mayo, mustard, and caraway seeds.
2. Add corned beef, cheese and sauerkraut.
3. Toss to blend well.
4. Unroll dough onto to a large ungreased cookie sheet.
5. Gently stretch to 14 X 12 inches.
6. Cut dough in half lengthwise.
7. Spoon half the filling on to each side of the dough spreading to within one inch of edges.
8. Starting from the long side, roll each half up lengthwise, jelly roll style.
9. Pinch edges to seal.
10. Arrange rolls, sean side down on pan 3 inches apart.
11. Bake at 425 degrees for 10 minutes or until golden brown.
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