Yield: 6 Servings
Measure | Ingredient |
---|---|
\N \N | -Sue Woodward |
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 |
\N \N | Caraway seed; optional |
\N \N | 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