Reuben Rolls

  • 1/3 cup mayonnaise
  • 1 T. Dijon mustard
  • ½ t. caraway seeds
  • 1 cup (4 oz.) Cooked, corned beef, finely chopped
  • 1 cup (4 oz.) Swiss cheese, shredded
  • 1 cup Sauerkraut, rinsed and drained well
  • 1 pkg. 10 oz Refrigerated pizza crust dough

In medium bowl, combine mayonnaise, mustard and caraway seeds.  Add corned beef, cheese and sauerkraut and toss to blend.  Unroll dough onto large ungreased cookie sheet.  Gently stretch to 14 x 12 inch rectangle then cut dough lengthwise in half.  Spoon half of the filling onto each piece, spreading to within 1 inch of edges.  From long side, roll each jellyroll style and pinch to seal edges.  Arrange rolls, seam-side down, 3 inches apart.
Bake at 425 degrees for 15 minutes or until golden brown.
Let stand 5 minutes before cutting into slices.

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