Serving Size:  4



   1    large   onion
   1 1/2  teaspoons   caraway seeds
  14   ounces    sauerkraut -- squeezed dry
   1    packet  artificial  sweetener
   1   can   Pillsbury Pizza Dough
   6   ounces cured beef -  deli kind - thin
   5   ounces  Swiss cheese, low fat -- slices
     1/4  cup   fat free Thousand Island dressing
   1   large  egg white


Preheat oven to 400°.  In a nonstick skillet coated with a nonstick spray, cook onions and 1 tsp. caraway seeds.  Cook until the onion is soft...about 8 minutes over a medium heat.  Remove from the heat, add the sauerkraut and sweetener, stir well. On a lightly floured surface, roll out the dough into a rectangle.  Place in a coated non-stick 9x15 inch baking pan,  or use a pizza stone.  Spoon the sauerkraut mixture down the center length of the dough in a 4 inch wide strip with about  1 1/2 inch  border on each side.  Top the sauerkraut with the cured beef and cheeses; spoon the dressing on top.  Fold the short sides over the filling; cut eight 1 inch wide slits crosswise in dough on each side of the filling; crisscross the strips over. Combine the egg white with 1 tsp. water, and brush over the dough.  Sprinkle with the remaining seeds.   Bake until golden..about 30-35 minutes.  Cool for 10 minutes; slice.  



  Serving Ideas : Serve with a tossed Romaine salad

Notes:  Another Rueben pizza version.  You can basically fill this with whatever you may like.  Rueben's are one of our favorites.  

Per Serving:  Calories: 410.2;  Fat: 6.3g;  Protein: 23.4g;  Carbs: 12g;  Cholest: 12mg;  Sodium: 1448mg

 One meets his destiny often in the road he takes to avoid it.