1 pound sliced corned beef
16 slices Swiss cheese
16 ounces thousand Island dressing
12 ounces of prepared sauerkraut
8 dinner roll doughballs
Roll each dough ball into a flat 8 inch disc. Place 2 ounces of sliced corned beef, two slices of Swiss cheese, 2 ounces of thousand Island dressing and 1.5 ounces of sauerkraut in the center of each Dough disk. Fold the disc in half keeping all of the contents in the center. Using a fork seal the edges of the dough ball keeping all of the contents on the inside. Brush each dough pocket with melted butter or a wash. Bake in a 350° oven until each Topock it is golden brown and has a hard exterior.
Remove from oven and allow to cool for five minutes. Recipe serves eight.
These work well for Saint Patricks Day