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  • 2 Tablespoons Poppy Seeds
  • 1 Package of Hot Roll Mix
  • 1 Egg
  • 3/4 Cup Hot Water
  • 1 Tablespoon Parsley Flakes
  • 3/4 teaspoon Garlic Salt
  • 1/4 Cup Chopped Onion
  • 1/2 Cup Mayonnaise
  • 3 Tablespoons Chili Sauce or Catsup
  • 1 Tablespoon Relish
  • 1/8 teaspoon Garlic Salt
  • 12 oz. Can Corned Beef
  • 8 oz. Sauerkraut (rinsed and drained)
  • 1 Cup Shredded Swiss Cheese

Grease a round Bunt pan.
Sprinkle with Poppy Seeds
In a bowl, dissolve the yeast from the roll mix in the hot water.
Stir in Parsley, 3/4 teaspoon Garlic Salt, Onion and Egg.
Add the Hot Roll Mix and blend.
Cover with plastic wrap and let rise 30 - 45 minutes.
Kneed for 1 - 2 minutes then roll out to 15" x 12".
Combine Mayonnaise, Chili Sauce, Relish and 1/8 teaspoon Garlic Salt.
Spread on dough to within 1" of the edge.
Sprinkle with Corned Beef then Sauerkraut and then Swiss Cheese.
Roll up into a roll and pinch the edges to seal.
Place the sealed edge down in the bunt pan, cover and let rise for 45-50 minutes.
Bake at 350 degrees F for 40 - 45 minutes.
Let cool in the pan for 5 minutes and serve.

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