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Steps
1
Heat oven to 375°F. Separate dough into 4 rectangles. Onto ungreased cookie sheet, place 2 rectangles, short ends together, forming 14x5-inch rectangle. Firmly press perforations and center seam to seal.
2
Spread rectangle with dressing to within 1/4 inch of edges. Top with corned beef, cheese and sauerkraut. Press remaining 2 rectangles to 7x5 inches, firmly pressing perforations to seal. Spread each with 2 teaspoons mustard. Place each rectangle mustard-side down on sauerkraut, pinching center seam to seal. Brush top with water, and sprinkle with caraway seed.
3
Bake 18 to 22 minutes or until deep golden brown. Cut into slices. Serve warm.
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To make 4 individual hand pies: Separate dough into 4 rectangles. Place on ungreased cookie sheet. Press each to 7x5-inch rectangle, firmly pressing perforations to seal. Fill as directed in step 2. Bring ends up over filling, overlapping about 1 inch. Press edges with fork to seal. Brush with water, and sprinkle with caraway seed. Bake 13 to 15 minutes or until golden brown.
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