Offer these fun little bites that taste like a Reuben for St. Patrick’s Day. Even better, don't wait—deli meat and cheese make them doable all year long. —Colleen Delawder, Herndon, Virginia
Ingreadient
- 2 teaspoons sugar
- 1 teaspoon active dry yeast
- 1 cup warm whole milk (110° to 115°)
- 1 tablespoon olive oil
- 2 teaspoons kosher salt
- 2 teaspoons caraway seeds
- 2-1/2 cups all-purpose flour
- thousand island sauce:
- 1/2 cup mayonnaise
- 3 tablespoons finely diced dill pickles
- 2 tablespoons ketchup
- 1 teaspoon brown sugar
- 1/2 teaspoon onion powder
- 1/4 teaspoon pepper
- 2 dashes Louisiana-style hot sauce
- Dash garlic powder
- pizza swirls:
- 3/4 pound thinly sliced corned beef
- 1/2 pound thinly sliced lacy Swiss cheese
Direction
- Meanwhile, mix all ingredients for Thousand Island sauce; refrigerate.
- Punch down dough. To assemble pizza swirls, turn dough onto a well-floured surface; roll into a 15x10-in. rectangle. Arrange corned beef and cheese slices to within 3/4 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Cut crosswise into 1-in. slices. Place slices, sides touching, on a parchment-lined baking sheet.
- Preheat oven to 375°. Cover pizza swirls with greased foil; let stand 20 minutes. Bake, covered, 20 minutes; remove foil and bake until golden brown, 15-20 minutes longer. Serve warm with Thousand Island sauce.
