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Ingredientes
- 1 (10 ounce.) can refrigerated all ready pizza crust
- 1 c. sliced onions
- 1 to 2 tbsp. butter
- 1/2 c. salad dressing or possibly mayonnaise
- 4 1/2 teaspoon Dijon or possibly Vienese mustard
- 2 c. (8 ounce.) shredded Swiss cheese
- 8 ounce. thinly sliced corned beef
- 1 c. sauerkraut, liquid removed, squeezed dry
- 1/2 to 1 teaspoon caraway seed, optional
- 1 dill pickle, cut crosswise into thin sliced
- 1 mild or possibly warm pepper, thinly sliced, optional
Direcciones
- Heat oven to 425 degrees. Lightly grease 12 inch pizza pan or possibly 13 x 9 inch pan. Unroll dough and place in greased pan; starting at center, press out with hands. Bake at 425 degrees for 9 to 12 min or possibly till golden. Prick dough with fork tines prior to baking to minimize dough bubbling.
- In large skillet, cook onions in butter till tender. In small bowl, combine salad dressing and mustard; blend well. Spread 1/4 c. dressing mix over partially baked crust. Sprinkle with 1/2 c. of the Swiss cheese. Overlap corned beef slices over cheese and dressing, covering completely. Spread remaining dressing mix over corned beef. Top proportionately with cooked onion slices, sauerkraut, pepper slices and remainign 1 1/2 c. Swiss cheese. Sprinkle with caraway seeds, if you like.
- Bake at 425 degrees an additional 10 min or possibly till thoroughly heated and cheese is melted. Garnish with dill pickle slices. 8 servings.
- This is a great way to use up leftover corned beef!. Serving sizes: 1/8 of recipe contains: 360 calories; 22g fat; 58mg cholesterol; 1040mg sodium.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 6 servings | |
| Calories 329 | |
| Calories from Fat 217 | 66% |
| Total Fat 24.54g | 31% |
| Saturated Fat 10.93g | 44% |
| Trans Fat 0.04g | |
| Cholesterol 63mg | 21% |
| Sodium 913mg | 38% |
| Potassium 242mg | 7% |
| Total Carbs 11.24g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 5.26g | 4% |
| Protein 16.4g | 26% |
