All the flavors of a classic Reuben sandwich wrapped in golden, crispy dough! This easy Reuben Stromboli is cheesy, tangy, and perfect for supper or snacking.
My Easy Stromboli was a hit, so I decided to give it a little St. Patrick’s Day twist! This Reuben Stromboli is just as easy as the original recipe, but with all the great flavors of the classic Reuben sandwich. It’s the perfect easy weeknight meal or great for a fun St. Patrick’s Day get-together.
What is a Reuben Stromboli?
A Reuben Stromboli is what happens when you take all the delicious flavors of a classic Reuben sandwich and roll it up in dough (in this case pizza dough for the convenient shortcut). Then bake it!
For my Reuben Stromboli recipe, I opted for corned beef, Swiss cheese, sauerkraut, and Thousand Island (or Russian dressing) inside pizza dough. It really does bake to perfection… warm, melty, a little tangy, and packed with flavor. So in short, it’s basically a Reuben sandwich meets a pizza roll, and it’s just as good as it sounds!
Tips for the Perfect Reuben Stromboli
How to Roll Up Your Stromboli – Rolling up a stromboli can feel a little intimidating, but don’t stress! Use the parchment paper to help guide and roll it over—just take it slow and steady. And remember, even if it doesn’t look bakery-perfect, it’s still going to taste amazing.
How to Add Traditional Rye Flavor – Since we’re swapping traditional rye bread for pizza dough, you might miss a little of that signature rye flavor. A simple trick to bring it back? Lightly spray the top of the stromboli with nonstick cooking spray (or brush it with an egg wash for a shinier crust), then sprinkle on some caraway seeds. That little touch gives it a hint of rye bread flavor without the actual rye.
Why You Need to Trust Me on the Dressing – Now, let’s talk about the dressing. I know baking Thousand Island (or Russian dressing) right into the stromboli might sound a little different, but trust me—it works. It soaks into the crust just enough to add flavor without making it soggy. Plus, you’ll still want to serve extra on the side for dipping because more dressing for dipping is always a good thing!
Thousand Island vs. Russian Dressing
Thousand Island and Russian dressing are often used interchangeably, but they do have some key differences:
- Thousand Island is creamier and a little sweeter because of the addition of pickle relish. It has a mild, tangy flavor with just a hint of sweetness, making it a go-to for burgers, salads, and of course, Reuben sandwiches.
- Russian dressing, on the other hand, has a spicier, more savory kick. It’s typically made with a mayonnaise and ketchup (or chili sauce) base, but it really packs a punch of flavor with ingredients like horseradish and Worcestershire sauce. It’s a little less sweet and has more of a zesty, peppery taste.
Both work great in this Reuben Stromboli, so it just comes down to personal preference. If you like things a little sweeter and creamier, go with Thousand Island. If you want a bolder, slightly spicier flavor, Russian dressing is the way to go! Enjoy!
Ingredients
- 1 (8-ounce) can thin crust refrigerated pizza dough
- ½ cup Thousand Island or Russian dressing, plus more for dipping
- 1 pound thinly sliced corned beef
- 1 (7-ounce) package sliced Swiss cheese (about 11 slices)
- 1 ½ cups firmly packed sauerkraut, thoroughly drained
- caraway seeds (optional)
Instructions
- Preheat the oven to 400° F and line a large baking sheet with parchment paper. Open the can of pizza dough and stretch it thin and even on the parchment.
- Spread the dressing on the dough leaving about a 1-inch border around the edge. Top with the corned beef, then cheese, then sauerkraut. It’s very important that the sauerkraut be very well drained. Pressing it in a fine mesh strainer or even running it through a salad spinner is a great idea! Too much moisture and your crust will be soggy.
- Starting on one side, carefully roll the dough like a jelly roll. Slide to the middle of the parchment so that the seam is on the bottom. Stretch and tuck the ends under the stromboli. Cut several diagonal slits into the crust. If you want even more authentic reuben flavor, lightly spray the top of the dough with nonstick cooking spray and sprinkle it with caraway seeds.
- Bake for 15 to 20 minutes or until deep golden brown. Serve warm with extra dressing for dipping.
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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These sound delicious. Could they be made in an air fryer? If so, what temp and for how long? TIA!
Yes, I think it would work in the air fryer! I’d suggest making two smaller stromboli instead of one large one so they fit and cook more evenly. Assemble as directed, making sure the sauerkraut is very well drained, then air fry seam-side down at 350°F for about 10 to 14 minutes, or until the crust is deep golden brown and the dough is cooked through. If it starts browning too quickly, drop the temperature to 325°F and continue cooking until done. Let it rest for about 5 minutes before slicing.
I made this recipe, but I used freshly homemade rye bread dough and it turned out great!
Love that idea! Thanks for sharing!
I used a 14 oz pizza crust. I forgot to put the saurkraut in and I still couldn’t fit a whole pound of corned beef in it. I like the ingredients, including the caraway seeds. I’ll use two 14 oz crusts next time.
How did it taste?
Have you tried it using puff pastry?
Thanks for the suggestion! I haven’t tried it with puff pastry yet, but that sounds delicious. I might have to give it a go next time!
Can you freeze the Reuben Stromboli once it is baked & cooled?
It was delicious. My neighbor made it too.
So happy to hear it!
I’ve made it many times. It’s easy and delicious!
Thanks, Lisa!
I am adding the ingredients for this dish to my shopping list now! This looks scrumptious – and now that my husband is recently retired, I am encouraging him to eat lunch at home more. Thanks for this one, Stacey!
Hope y’all enjoy it!
This looks delicious. I am going to try it using turkey, to make a ‘Rachel’ stromboli!
Fantastic idea! Hope you’ll enjoy it!
Most awesome Stromboli of all time!!!
Thanks, Jen!
Can these be frozen? If so, would I freeze them prior to baking or after baking?
Hi Paula! I’ve never frozen this, so I can’t say for sure. If I were to guess, I’d thinking freezing after it’s baked would be the best option.
I’m a little (ok, maybe a lot) confused about the assembly process. Rolling up like a jelly roll will have some of dough rolled up in the center (I’m thinking cinnamon roll or even pumpkin roll style), yet your picture looks more like it’s flat with dough just on the top and bottom.
There will be dough rolled up in the middle, but it’s not super tight. There’s a picture tutorial on my original stromboli recipe here:
I can not wait to try and make this Ruben
Hope you’ll enjoy it!
My sister first tried your recipe and loved it so much she shared the link with me. Delicious!!
Am I missing the nutritional information?
Hey, Kim! Thanks to her for sharing! I actually don’t include nutritional info. Here’s why: https://southernbite.com/heres-why-i-dont-post-nutritional-information-with-my-recipes/
I don’t know where the idea to use Thousand Island dressing came from….I, like my mother, only use Mayonnaise. A cook once told me that is the Irish way. My mother was 100% Irish. I personally dislike Thousand Island dressing, I don’t like the sweetness of it.
I’m not a fan of the sweetness either, that’s why I usually make my own.
This was delicious! Quick and easy to put together. I made this for a luncheon and it got the most rave reviews of anything on the menu. I will definitely be making this again!
Fantastic! I’m so happy to hear everyone enjoyed it!
I made this and it was delicious! I also added sautéed onions which I always do on Rubens. I also use Kraft sandwich spread because it’s thicker. You definitely have to make sure to get all the juice off of the sauerkraut so it does not get soggy. I did not have any caraway seeds so are use sesame seeds on top of melted butter before I baked it. My husband and I both enjoyed it we will make again!!
Awesome! I’m so glad to hear you enjoyed it, Ilene!
If you ask my kids, they don’t like Swiss cheese, sauerkraut, or thousand island dressing BUT they loved this! A good Reuben is comfort food and this one hit the spot.
Funny how that works! So glad to hear they enjoyed it!
Stacey, Absolutely Delicious..
I had homemade pizza dough.. so this was my new recipe to try..
Let me say this was so flavorful.. the amounts used for the filling is perfect.. nothing overpowered the stromboli..
My husband loved it.. it is definitely going to be a part of our weekend rotation
Wonderful!! I’m so, so glad that y’all enjoyed it!!
I am making this tonight because I am missing my German dad and the smell of ‘kraut. THANK YOU!!!
Hope it turned out great for you!!
Could you use thin sliced roast beef (nitrate and nitrite free) instead? Do you think it would taste kinda like a Reuben? I make stromboli all the time with uncured meats. We don’t eat corned beef because of the nitrates and nitrites.
I think it would be delicious, but I don’t think it would taste much like a reuben. It’s probably worth a try, though!
Love this recipe, super easy and delicious..I spread honey Dijon mustard on dough before meat,cheese and kraut..yum! Gave it a spicy kick!
That sounds amazing! So glad you enjoyed it!
Does it matter if you get fresh sauerkraut or canned?
Not really. It’s totally up to you.
I got the ingredients to make this one and shared it on my facebook wall for my sister to see.
Hope you’ll enjoy!!!
I wondering about using shredded swiss. Seems like it would make it easier to roll up. I tried this once before and the family loved it, but I must not have drained the sauerkraut out as well as I thought. It was a bit soggy.
If you can find it, I think that’s perfectly fine. I’ve even been known to put my sauerkraut in the salad spinner to get more moisture out.
loved it!
So glad to hear that!!
Freezeable?
I’ve never tried freezing it, Michael, so I can’t say for sure.
I made this over the weekend for some friends and we ALL loved it! So easy to prepare and very tasty. We gave it 8 thumbs up!!
Those seem like pretty good odds! Thanks for sharing, Chris! So glad y’all enjoyed it!!
Dumb question here, but where do you find sliced corned beef? Do you have to buy the corned beef in the meat dept and cook it yourself or something else?
Just stop by the deli of your grocery store and they can slice some for you just like they’d slice ham or turkey.
Looks sooo good! Will be trying it this week to celebrate the part Irish in me.
Hope you’ll enjoy!!
I want to try as I just Love “Montreal Smoked Meat on Rye” with a Kosher Dill Pickle. Viola
Yum!!