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Corned Beef Pizza Swirls

February 1, 2018



  • 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


  • 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


  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.

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


    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.


    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.


From → Beef

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