PREP: 20 MIN. •BAKE: 15 MIN.
MAKES: 6 SERVINGS
•1 tube (13.8 oz.) refrigerated pizza crust
•4 oz. cream cheese, softened
•1 can (10-3/4 oz.) condensed cheddar cheese soup, in diluted
•1/4 cup Thousand Island salad dressing
•2 cups cubed pumpernickel bread
•2 TB butter, melted
•1/2 lb. sliced deli corned beef, coarsley chopped
•2 cups sauerkraut, rinsed and well drained
•1-1/2 cups (6 oz.) shredded Swiss cheese
1. Preheat oven to 425 degrees. Unroll and press dough onto bottom of a greased 15 by 10 by 1-in. baking pan. Bake 6-8 minutes or until edges are lightly browned.
2. Meanwhile, in a small bowl, beat cream cheese, condensed soup and salad dressing until blended. In another bowl, toss bread cubes with melted butter.
3. Spread cream cheese mixture over crust; top with corned beef, sauerkraut and cheese. Sprinkle top with bread cubes. Bake for 12-15 minutes or until crust is golden and cheese is melted.
(Source: Taste of Home magazine•TRACY MILLER•Wakeman OHIO & photo also)
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