You don't have to wait until St. Patrick's Day to enjoy this easy Reuben appetizer. Deli meat and cheese make it doable year-round. —Colleen Delawder, Herndon, Virginia
Corned Beef Pizza Swirls Recipe photo by Taste of Home
Add sugar and yeast to warm milk; let stand 15 minutes. Beat yeast mixture, oil, kosher salt and caraway seeds until blended. Beat in flour, 1/2 cup at a time, just until combined. With oiled hands, place dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 2 hours.
Meanwhile, mix all ingredients for Thousand Island sauce; refrigerate.
Punch down dough. To assemble pizza swirls, turn dough onto a well-floured surface; roll into a 15x10-in. rectangle. Arrange corned beef and cheese slices to within 3/4 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Cut crosswise into 1-in. slices. Place slices, sides touching, on a parchment-lined baking sheet.
Preheat oven to 375°. Cover pizza swirls with greased foil; let stand 20 minutes. Bake, covered, 20 minutes; remove foil and bake until golden brown, 15-20 minutes longer. Serve warm with Thousand Island sauce.
If your milk is too cold, you may not activate the yeast; if it's too warm, you may kill it. To be safe, use a thermometer. Allow the pizza dough to double in size before rolling it out, which may take anywhere between 2 and 4 hours depending on how warm your house is. Using a mezzaluna makes cutting the pizza swirls quick and effortless. If using prepared pizza dough, scatter 1 teaspoon caraway seeds on top before layering with corned beef and cheese.
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Reviews
I made these for Christmas Eve lunch and what a hit they were - made them the day before and just warmed them up - this is a keeper - love this