Ingredients
1
can (11 oz) refrigerated Pillsbury™ Original French Bread
2
tablespoons spicy brown mustard
1/4 lb thinly sliced cooked corned beef or pastrami, finely chopped
1/2 cup refrigerated sauerkraut (from 25-oz jar), squeezed to drain
1/2 cup shredded Swiss cheese (2 oz)
1
teaspoon caraway seed
1/2 cup Thousand Island dressing
12
hamburger dill pickle slices
Preparation
Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
On lightly floured surface, unroll dough. Spread mustard over dough, leaving 1/4-inch border around edges. Sprinkle corned beef, sauerkraut, cheese and caraway seed over mustard. Gently roll up dough, starting with long side. Cut into 12 (1 1/4-inch) slices. On cookie sheet, place slices, cut sides down, 2 inches apart.
Bake 17 to 18 minutes or until barely golden brown. Place spirals on serving plate; drizzle with dressing. Top each with pickle slice. Serve warm.
