Reuben Rolls
alt.cooking-chien/Beryl C.
Makes about 30 appetizers

1/3 cup mayonnaise
1 tablespoon brown mustard
1 cup chopped, cooked, corned beef
1 cup shredded Swiss cheese
1 cup sauerkraut, rinsed, drained and patted dry with paper towel
1 package (10 oz.) refrigerated pizza crust dough

Preheat oven to 420 degrees F. In medium bowl, combine mayonnaise, mustard, add corned beef cheese and sauerkraut; toss to blend well. Unroll dough onto large ungreased cookie sheet. Gently stretch to 14 x12 inch rectangle. Cut dough lengthwise in half; spoon half of filling on to each piece, spreading to within 1 inch of edges. From long side roll each jelly-roll style; pinch to seal edges. Arrange rolls, seam side down, 3-inches apart. Bake 10 minutes or until golden brown. Let stand 5 minutes. Cut into 1-inch slices.