(14 ounce) can sauerkraut, with caraway seeds, well drained
Serving Size: 1 (819) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 45 g66 %
Total Fat 5.1 g7 %
Saturated Fat 2.2 g11 %
Cholesterol 17 mg
Sodium 277.7 mg
Dietary Fiber 0.6 g2 %
Sugars 1 g3 %
Protein 4.1 g
Make Recipe #387518 for the dough.
Prepare 2 large baking sheet pans with parchment or Silpats, set aside.
Preheat oven to 375 degrees F.
With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
On a lightly floured board, flatten the dough, with hands and rolling pin, into a 1/4 inch thick rectangle, dusting with minimal flour if necessary to keep dough from sticking to the rolling pin. If difficulty is experienced in rolling out the dough, allow it to rest for a few minutes. I've found that pulling the dough with my hands works best.
Spread the Thousand Island dressing on the dough, then add corn beef, sauerkraut, and cheese, leaving some of the cheese exposed so that it can help hold the roll together as it bakes.
Starting with the long end roll the dough into a log.
NOTE: Cut only the number of pieces you want to bake. The rest can be wropped and stored in the refrigerator for up to 5 days, or can be frozen for up to 2 weeks.
Using kitchen shears, cut the dough into 1/2 inch pieces.
Place them on the prepared sheet, leaving plenty of space for them to expand when they bake.
Bake for 15-18 minutes, or until golden brown and the cheese has melted and caramelized a bit.