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This recipe can be cut in halves for sandwiches or sliced into sandwich rounds for appetizers. Very easy to make, but looks and tastes impressive. Can be served hot or at room temp, so its great for football parties. Goes great with cold beer.
- 1 (11 ounce) can Pillsbury refrigerated crusty french loaf
- 8 ounces deli sliced swiss cheese or 8 ounces deli sliced provolone cheese
- 6 ounces thinly sliced deli corned beef
- 1⁄2 cup sauerkraut, rinsed, drained and squeezed dry
- 1⁄4 cup bottled thousand island dressing
- olive oil flavored cooking spray
- 3 tablespoons white cornmeal
- Preheat oven to 350 degrees.
- Carefully unroll bread dough. Layer Swiss cheese over dough leaving about one inch free all around the edges.
- Layer the corned beef to cover the dough leaving about one inch free all around the edges (think pizza).
- Spread thousand island dressing over corned beef.
- Sprinkle sauerkraut evenly over dressing.
- Roll up jellyroll style lengthwise, then pinch seam edge to seal.
- With seam side up, fold and pinch ends over to seal.
- Line a cookie sheet with parchment paper, spray with olive oil spray, and sprinkle with half of cornmeal.
- Transfer loaf to parchment paper, seam side down.
- With a sharp knife, cut several slashes crosswise into top layer of dough.
- Spray loaf with olive oil spray and sprinkle lightly with remaining cornmeal.
- Bake for 25 to 35 minutes or until golden brown.
- Wait at least 10 minutes to slice.