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Prep 20min
Total45min
Servings4
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Ingredients
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
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Steps
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.
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Make the sandwiches up to 2 hours ahead of time. Cover and refrigerate until ready to bake.
Not a fan of caraway seed? Use sesame seed instead.
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