1/3 c mayonnaise
1 Tbsp dijon mustard
1/2 tsp caraway seeds
1 c (4 ounces) cooked corned beef, sliced thin
1 c (4 ounces) slicedswiss cheese
1 c sauerkraut, rinsed, drained and patted dry with paper towels
1 pkg (10 ounces) refrigerated pizza crust dough
In medium bowl combine mayonnaise, mustard and caraway seeds.
Unroll dough onto a large ungreased cookie sheet. Gently stretch dough to 14 x 12 – inch rectangle. This works better when letting the dough warm up a bit. Cut dough lengthwise in half. Spoon half of the filling onto each piece, spreading to within 1 inch of edges.
Layer corned beef, swiss and sauerkraut onto dough.
From long side, roll each jelly – roll style; pinch to seal edges.
Arrange rolls seam side down, 3 inches apart. Bake in a 425 degree oven 10 minutes or until golden brown. Let stand 5 minutes. Cut into 1 inch slices.
