In our house, we are huge fans of corned beef. That means that somewhere in the middle of February, when we start noticing corned beef in every store we enter, we get totally excited. Not just normal joyful-excited, but jumping up and down, happy dance in the middle of the store, enthusiastically-animated-excited. People stare, people giggle, but who cares? Let ’em talk. We’ll be the ones scarfing down on corned beef in absolute glee, completely oblivious to their questioning glances and mocking remarks.
These Corned Beef Pizza Swirls make corned beef every day accessible. You won’t even have to wait till February or March to enjoy them. They’ll become a Tuesday night special, a Sunday late afternoon snack, or even a Friday night quick fix if you purchase pre-made pizza dough and Thousand Island dressing. See that’s the beauty of this recipe, making everything from scratch isn’t required. You can cheat. Although I wouldn’t, but that’s just because I’m me. The girl who dances in the middle of grocery stores because she sees corned beef.
- 1 Cup Whole Milk
- 2 Teaspoons Granulated Sugar
- 1 Teaspoon Active Dry Yeast
- 1 Tablespoon Extra Virgin Olive Oil
- 2 Teaspoons Kosher Salt
- 2 Teaspoons Whole Caraway Seeds
- 2 1/2 Cups All-Purpose Flour
- 1 Teaspoon Extra Virgin Olive Oil
Thousand Island Sauce:
- 1/2 Cup Mayonnaise
- 3 Tablespoons Finely Diced Dill Pickles
- 2 Tablespoons Ketchup
- 2 Dashes Hot Sauce
- 1 Teaspoon Light Brown Sugar, Packed
- 1/4 Teaspoon Ground Black Pepper
- 1/2 Teaspoon Onion Powder
- Pinch Garlic Powder
- 3/4 Pound Thinly Sliced Corned Beef Lunch Meat
- 1/2 Pound Thinly Sliced Lacy Swiss Cheese
- Warm the milk to 100 degrees. This should take about 45 seconds in the microwave. If the milk is too hot, allow it to cool to the correct temperature.
- Add the sugar and yeast to the warm milk, and then allow to sit for 15 minutes.
- On low speed, combine the milk mixture, 1-tablespoon of olive oil, salt, and caraway seeds in a mixer for 1 minute.
- Add the flour 1/2-cup at a time, until just combined.
- Increase the speed to medium, and then mix for 10 minutes.
- Using your hands, coat a glass bowl and a silicone spatula with the 1-teaspoon of olive oil. Use the oil-coated spatula to scrape the dough out of the mixing bowl, and then use your hands to shape the dough into a smooth round ball. Place the dough ball into the oil-coated glass bowl, and then cover with a slightly damp dishtowel. Allow the bowl to sit for at least 2 hours in a warm area of your house.
Thousand Island Sauce:
- While you are waiting for the dough to rise, combine all of the sauce ingredients,
- Place the sauce in an airtight container and refrigerate till use.
- Liberally dust hands, rolling pin, and counter top with flour. Place the ball of dough onto the counter top, sprinkle with flour, and then roll the dough out evenly into a rectangle, roughly the size of a cookie sheet. Use a pastry brush to dust off any additional flour.
- Top the rolled out pizza dough with the corned beef and then the cheese.
- Roll the dough up into a log lengthwise, place with the seamside facing down, and then use a knife or mezzaluna to cut 1-inch pizza swirls.
- Place the swirls onto a Silpat or parchment paper lined baking sheet, slightly touching one another.
- Preheat oven to 375 degrees.
- Cover the pizza swirls with foil that has been brushed with olive oil, and then allow them to sit for 20 minutes.
- Bake for 20 minutes covered in foil, and then remove the foil and bake for an additional 10 to 20 minutes, or until the pizza swirls are golden brown.
- Serve with Thousand Island sauce.
- If your milk is too cold or too warm, you may not activate your yeast or you may kill your yeast. Use a thermometer to test the temperature of your milk to be on the safe side.
- You want to allow the pizza dough to double in size before rolling it out. This may take anywhere between 2 and 4 hours depending on how warm your house is.
- I found that using a mezzaluna made cutting the pizza swirls quick and effortless.
- If using pre-made pizza dough, scatter 1-teaspoon of caraway seeds on top of the dough before topping with corned beef and cheese.
- This recipe will yield approximately 12 pizza swirls.
- Add sauerkraut to your pizza swirls. Be careful to remove any excess moisture from the sauerkraut, before layering it on top of the cheese.
- Replace the dill pickles with sweet pickles or sweet pickle relish.
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