|2 cups||Bisquick Water; cold|
|2 packs||2.1/2-oz. thinly sliced smoked corned beef|
|1 can||8-oz. sauerkraut; well drained|
|3 tablespoons||Thousand Island dressing|
|1 cup||Swiss cheese; shredded, 4-oz|
|2 tablespoons||Butter; or margarine, melted|
|Caraway seed; optional|
|Poppy seed; optional|
Heat oven to 400. Mix Bisquick and water until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth covered board; knead 5 times. Roll dough into rectangle, 18"x12"; cut into 6 squares. Layer corned beef over triangular half of each square. Mix sauerkraut, dressing, and cheese; spoon over corned beef.
Fold dough over sauerkraut mixture, forming a triangle. Press edges with floured fork to seal. Brush tops with butter; sprinkle with caraway seed or poppy seed, if desired. Bake on ungreased cookie sheet until golden brown, about 20 mins.
Source - Betty Crocker's Creative Recipes with Bisquick, c. 1980 From: Suewoodward
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