1/3 cup mayonnaise
1 tbsp Grey Poupon® Dijon mustard
1/2 tsp caraway seeds
1 cup cooked corned beef, finely chopped
1 cup shredded Swiss or other white cheese
1 cup sauerkraut, rinsed, drained and patted dry with paper towels
1 pkg. (10oz) refrigerated pizza crust dough
In medium bowl, combine mayonnaise, mustard and caraway. Add corned beef,
cheese and sauerkraut, toss to blend well. Unroll dough onto a large ungreased
cookie sheet. Gently stretch to a 14 x 12” rectangle. Cut dough
lengthwise in half. Spoon half of filing within 1" of edges. From long side,
roll each jelly roll style, pinch to seal edges.
Arrange rolls, seam side down 3" apart. Bake at 400° for 15 to 20 minutes or
until golden brown. Let stand 5 minutes before cutting into 1" slices.
About 30 slices
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