Braided Reuben Roll

1 loaf bread dough (your own recipe or thawed frozen bread dough)
1/4 cup thousand Island dressing
3/4 pound shredded or thinly sliced cooked corned beef
8 slices Swiss cheese
2 cups sauerkraut, drained
1 egg, beaten
caraway seeds (about 2 tablespoons)

Prepare bread dough, either from a home recipe or thaw frozen bread dough according to package directions. Allow bread dough to rise until double in bulk (first rising). Spray cookie sheet with non-stick spray. Roll dough out on cookie sheet to a form a 12×18 inch rectangle. Along both long sides of the rectangle make 9 four inch cuts. Cuts should create an uncut proportion in the center of the dough about 4 inches wide.

Spread center of dough with dressing, leaving 1 inch of uncovered dough at top and bottom of rectangle. Place corned beef on top, layer with Swiss cheese, and top with drained sauerkraut. Seal filling inside the bread by braiding dough over top the sandwich. Begin braid by folding top of dough toward filling. Fold strip from one side of dough over filling, then alternate with strip from opposite side, continue down braid. Tuck the end at the bottom under braid to finish seal.

Brush braid with beaten egg. Sprinkle with caraway seeds. Bake in a 350 degree oven for 30-35 minutes or until golden brown. Serve warm or cold. Spread additional dressing over slices of sandwich, if desired. Refrigerate leftovers within 2 hours.

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