 | | Directions | - Preheat oven to 375°F. Spray large baking sheet with cooking spray. Mix sauerkraut, mustard and 1/8 teaspoon pepper in large bowl until well blended. Stir in corned beef and cheese.
- Unroll pizza crust onto prepared baking sheet; press into 15x10-inch rectangle. Spread corned beef mixture lengthwise down center 1/3 of rectangle. Make cuts, 1-1/2 inches apart, along both long sides of rectangle to within 1/2 inch of filling, using small knife or kitchen scissors. Lift opposite strips of dough from each side, twist each once and press ends together in center to seal, covering filling. Tuck each end under dough to seal. Brush top with egg white. Sprinkle with additional pepper, if desired.
- Bake 30 minutes, or until golden brown. Let stand 5 minutes. Cut into 8 slices.
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| Ingredients | | - |  | 1 can (8 ounces) sauerkraut, well drained |
| - | | 2 tablespoons Spicy Brown Mustard |
| - | | 1/8 teaspoon coarsely ground black pepper |
| - | | 1 1/2 cups (6 ounces) shredded Swiss cheese |
| - | | 1 can (10 ounces) refrigerated pizza crust |
| - | | 1 egg white, lightly beaten |
| - | | Additional coarsely ground black pepper (optional) |
| - | | 2 cups chopped leftover Cook's® Corned Beef |
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