Stuffed Reuben Loaf

1 loaf	Bridgford Frozen Ready-Dough®, thawed
2 tbsp	thousand island dressing
½ lb	sliced corned beef
1 cup	sauerkraut, drained
1 cup	shredded Swiss cheese
	Melted butter or margarine for brushing dough

On a lightly floured surface, roll out thawed dough to a rectangle 10 x 14 inches. Spread dressing over dough. Starting at the middle of the shortest side, layer the corned beef, sauerkraut and Swiss cheese down the center third of dough. With kitchen shears or a sharp knife, make 2-inch long cuts (or until the cut hits the filling) at 1-inch intervals down both of the 14-inch sides. Fold strips diagonally over filling, overlapping strips to give a braided look. Transfer to a greased baking sheet. Brush dough with melted butter or margarine. Let rise in a warm area until puffy. Bake at 375° for 25-35 minutes or until golden brown. Remove from oven and pan to cool on a wire rack. Slice and serve.

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