Ingredients
2 teaspoons sugar1 teaspoon active dry yeast1 cup warm whole milk (110° to 115°)1 tablespoon olive oil2 teaspoons kosher salt2 teaspoons caraway seeds2-1/2 cups all-purpose flourTHOUSAND ISLAND SAUCE:1/2 cup mayonnaise3 tablespoons finely diced dill pickles2 tablespoons ketchup1 teaspoon brown sugar1/2 teaspoon onion powder1/4 teaspoon pepper2 dashes Louisiana-style hot sauceDash garlic powderPIZZA SWIRLS:3/4 pound thinly sliced corned beef1/2 pound thinly sliced lacy Swiss cheese
Preparation
Add sugar and yeast to warm milk; let stand 15 minutes. Beat yeast mixture, oil, kosher salt and caraway seeds until blended. Beat in flour, 1/2 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 pizza swirls, turn dough onto a well-floured surface; roll into a 15x10-in. rectangle. Arrange corned beef and cheese slices to within 3/4 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-lined baking sheet.
Preheat oven to 375°. Cover pizza swirls with greased foil; let stand 20 minutes. Bake, covered, 20 minutes; remove foil and bake until golden brown, 15-20 minutes longer. Serve warm with Thousand Island sauce.
