Prep Time: 20-30 min.
Bake Time: 2-3 min.
A great recipe for St. Patricks Day or really any day.
16 Rhodes Yeast Dinner Rolls, thawed to room temperature
16 slices Swiss cheese
1 1/4 pound thinly sliced corned beef
16 ounces sauerkraut, drained
2/3 cup Thousand Island dressing
3 teaspoons caraway seeds
1/2 teaspoon salt
1/2 teaspoon pepper
1 egg, beaten
Spray counter lightly with non-stick cooking spray. Combine 8 rolls and roll into an 11×15 inch rectangle. Place in the bottom of a sprayed 9×13 inch baking pan. Poke with a fork several times to prevent bubbles from forming. Bake at 350 degrees F 10-12 minutes.
Remove from oven and layer 8 slices of cheese over the baked dough. Lay corned beef on top of cheese. Combine dressing, 1 teaspoon caraway seeds, salt, pepper and sauerkraut. Spread mixture over meat. Layer the remaining 8 slices of cheese over the sauerkraut.
Combine remaining 8 rolls and roll into another 11×15 inch rectangle. Place dough on top of the cheese. Brush with beaten egg and sprinkle with remaining caraway seeds. Bake at 350 degrees F 20-25 minutes or until top is golden brown. Let cool slightly before cutting.