Categories: Breads, Beef 
      Yield: 4 servings 
  
  3 3/4 c  All-purpose flour                 1/4 c  Thousand Island salad 
      1 pk Active dry yeast                         Dressing 
      1 tb Sugar                               6 oz Thinly sliced corned beef 
      1 tb Butter or margarine,                4 oz Swiss cheese 
           Softened                            1 cn Sauerkraut (8 oz.), drained 
      1 ts Salt                                1    Egg white, beaten 
      1 c  Warm water (120 to 130                   Poppy seeds 
           Degrees)                        
  
  In a mixing bowl, combine 2 1/4 cups flour, yeast, sugar, butter and salt. 
  Stir in warm water and mix until a soft dough forms. Add remaining flour if 
  necessary. Turn out onto a lightly floured surface; knead until smooth, 
  about 4 minutes. On a lightly greased baking sheet, roll dough to a 14 inch 
  x 10 inch rectangle. Spread dressing down the middle of one half of the 
  dough, leaving a 3/4 inch space along edges. Top with layers of beef, 
  cheese and sauerkraut. Fold the remaining half of dough over the meat 
  mixture. Pinch edges together to seal. Cut small slits in dough to vent 
  Baste with 1 egg white and sprinkle with poppy seeds. Bake at 400 degrees 
  for 25 minutes or until lightly browned. Serve immediately; refrigerate 
  leftovers. Yield: 6-8 servings. 
   
  SOURCE: *Armetta Keeney, Carlisle, IA, Country Magazine, Feb./Mar.93 POSTED 
  BY: Jim Bodle 2/93