Corned Beef Pizza Swirls

Ingredients

• 2 tsp. granulated sugar
• 1 tsp. active dry yeast
• 1 cup warm whole milk (110° to 115°)
• 1 Tbsp. olive oil
• 2 tsp. kosher salt
• 2 tsp. caraway seeds
• 2½ cups all-purpose flour
• ¾ lb. thinly sliced corned beef
• ½ lb. thinly sliced lacy Swiss cheese

Sauce

• ½ cup mayonnaise
• 3 Tbsp. finely diced dill pickles
• 2 Tbsp. ketchup
• 1 tsp. brown sugar
• ½ tsp. onion powder
• ¼ tsp. pepper
• 2 dashes Louisiana-style hot sauce
• Dash garlic powder

Directions

1. Add sugar and yeast to warm milk; let stand 15 minutes. Beat the yeast mixture, oil, kosher salt and caraway seeds until blended. Beat in flour, ½ cup at a time, just until combined. With oiled hands, place dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 2 hours.
2.  

   Meanwhile, mix all ingredients for Thousand Island sauce; refrigerate.

3.  

   Punch down dough. To assemble the pizza swirls, turn the dough onto a well-floured surface; roll into a 15 x 10-in. rectangle. Arrange corned beef and cheese slices to within ¾ in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Cut crosswise into 1-in. slices. Place slices, sides touching, on a parchment paper-lined baking sheet.

4.  

   Preheat oven to 375°. Cover pizza swirls with greased foil; let stand for 20 minutes. Bake, covered, 20 minutes; remove foil and bake until golden brown, 15-20 minutes longer. Serve warm with Thousand Island sauce.