Reuben Fold-Overs

 

2

cups Original Bisquick® mix

1/2

cup boiling water

1/2

cup sauerkraut, drained

2

tablespoons Thousand Island dressing

8

thin slices cooked corned beef (about 8 oz)

1

cup shredded Swiss cheese (4 oz)

1

egg, beaten

1

teaspoon caraway seed

• 1 Heat oven to 375°F. In medium bowl, stir Bisquick mix and boiling water until dough forms. Divide dough into fourths. In small bowl, mix sauerkraut and dressing.
• 2 For each sandwich, place one-fourth of dough on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Press dough into 6 1/2-inch round, 1/4 inch thick. Arrange 1/4 of the corned beef on dough to within 1/2 inch of edges, folding beef to fit if necessary. Top with 2 tablespoons of sauerkraut mixture and 1/4 cup cheese. Fold sandwich in half; press edges with tines of fork to seal. Place on ungreased cookie sheet.
• 3 Brush sandwiches with egg; sprinkle with caraway seed. Bake 20 to 24 minutes or until crust is golden brown.