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Preheat your oven to 400° F.
On a lightly floured surface roll dough out to an ⅛ inch thickness and cut out 2 circles, 6-7 inches in diameter (I used a plate as a template and cut with a knife – this doesn’t have to be exact). Place dough circles on a parchment lined baking sheet and refrigerate while you re-roll the scraps. You should get five circles in total with a couple scraps leftover.
To assemble take one dough circle and spread 1 tablespoon of 1000 island dressing on half of the dough, leaving a ½ inch border.
Place a slice of cheese, folded in half, on top of the dressing. Layer on 2 slices of corned beef and 2 tablespoons of sauerkraut. Top with another slice of cheese.
Fold the dough over the filling and crimp with a fork to seal the pie.
Pop the pies back onto the parchment lined baking sheet and freeze for ten minutes.
Lightly brush the pies with the beaten egg, cut a few slits in the top of each pie with a sharp knife, and sprinkle with salt, pepper, and sesame seeds.
Bake on the middle rack for 35 minutes, or until golden brown.
Let cool for 10 minutes and serve with 1000 island dressing.