Ingredients
2
slices pumpernickel rye bread, cut into 1/2-inch pieces (about 1 1/4 cups)
2
tablespoons butter, melted
1 1/2
cups shredded Swiss cheese (6 oz)
1 1/2
cups shredded mozzarella cheese (6 oz)
1
can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
1/2
lb deli sliced corned beef, coarsely chopped
1
jar (16 oz) sauerkraut, drained well and squeezed dry
1/2
cup chopped fresh spinach
3
tablespoons Thousand Island dressing
Preparation
Move oven rack to middle position; heat oven to 425°F. Add bread pieces to small bowl; stir in melted butter until evenly coated. Spread evenly in ungreased 15x10x1-inch pan. Bake 5 minutes; stir. Continue baking 3 to 4 minutes or until toasted. Transfer toasted bread pieces to piece of waxed paper to cool.
In small bowl, mix cheeses. Spray large cookie sheet with cooking spray; unroll dough onto cookie sheet. Starting at center, press dough into 15x10-inch rectangle. Bake 6 to 8 minutes or until light golden brown.
Top partially baked crust with 1 1/2 cups of the cheese mixture, the corned beef and sauerkraut to within 1/2 inch of edges. Top with remaining 1 1/2 cups cheese mixture.
Bake 10 to 12 minutes longer or until cheese is melted and crust is deep golden brown. Top with spinach, and drizzle with dressing; sprinkle with toasted bread pieces. Cut into 4 rows by 3 rows.
