MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Corned Beef Pizza Swirls
Categories: Breads, Vegetables, Beef, Cheese, Sauces
Yield: 12 servings

2 ts Sugar
1 ts Active dry yeast
1 c Warm whole milk (115-|F/46-|C)
1 tb Olive oil
2 ts Kosher salt
2 ts Caraway seeds
2 1/2 c A-P flour

MMMMM-------------------THOUSAND ISLAND SAUCE------------------------
1/2 c Mayonnaise
3 tb Fine diced dill pickles
2 tb Ketchup
1 ts Brown sugar
1/2 ts Onion powder
1/4 ts Pepper
2 ds Louisiana hot sauce
ds Garlic powder

MMMMM------------------------PIZZA SWIRLS-----------------------------
3/4 lb Thin sliced corned beef
1/2 lb Thin sliced lacy Ementhal
- cheese

Add sugar and yeast to warm milk; let stand 15 minutes.
Beat yeast mixture, oil, kosher salt and caraway seeds
until blended. Beat in flour, 1/2 cup at a time, just
until combined. With oiled hands, place dough in a
greased bowl, turning once to grease the top. Cover and
let rise in a warm place until doubled, about 2 hours.

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 15" X 10"
rectangle. Arrange corned beef and cheese slices to
within 3/4" of edges. Roll up jelly-roll style, starting
with a long side; pinch seam to seal & tuck ends under.

Cut across into 1" slices. Place slices, sides touching,
on a parchment-lined baking sheet.

Set oven @ 375-|F/190-|C.

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.

Colleen Delawder, Herndon, Virginia

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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