Corned Beef Pizza Swirls

• 2 teaspoons sugar
• 1 teaspoon active dry yeast
• 1 cup warm whole milk (110u0b0 to 115u0b0)
• 1 tablespoon olive oil
• 2 teaspoons kosher salt
• 2 teaspoons caraway seeds
• 2-1/2 cups all-purpose flour
• 1/2 cup mayonnaise
• 3 tablespoons finely diced dill pickles
• 2 tablespoons ketchup
• 1 teaspoon brown sugar
• 1/2 teaspoon onion powder
• 1/4 teaspoon pepper
• 2 dashes Louisiana-style hot sauce
• Dash garlic powder
• 3/4 pound thinly sliced corned beef
• 1/2 pound thinly sliced lacy Swiss cheese

1. 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.
2. Meanwhile, mix all ingredients for Thousand Island sauce; refrigerate.
3. 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 paper-lined
4. .
5. Preheat oven to 375u0b0. 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.

sugar, active dry yeast, milk, olive oil, kosher salt, caraway seeds, flour, mayonnaise, dill pickles, ketchup, brown sugar, onion powder, pepper, hot sauce, garlic, beef, swiss cheese

Taken from www.tasteofhome.com/recipes/corned-beef-pizza-swirls/ (may not work)