Y’all just loved the last stromboli I posted, so I decided to give it a little St. Patrick’s Day twist! This Reuben Stromboli is just as easy as the last one, but with all the great flavors of the classic reuben sandwich. It’s the perfect easy weeknight meal for St. Patrick’s Day… or any day, for that matter.
Sometimes rolling it up can be a little intimidating, so be sure to use the parchment to help you roll it over. The best part is no matter what it looks like, it’s going to taste great!
Being that we’re using a pizza crust, you might miss some of the flavor from the rye bread. Get even a little closer by adding the flavor of caraway seeds to the stromboli by lightly spraying the top with nonstick cooking spray (or egg wash, if you want) and sprinkle with caraway seeds to get a little of that flavor. Be sure to serve this with plenty more Thousand Island or Russian dressing for dipping! 
Reuben Stromboli
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 6 to 8 servings
Ingredients
- 1 (11-ounce) can thin crust refrigerated pizza dough
- 1/2 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 1/2 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.
Making This Recipe?Tag us on Instagram: @SouthernBite using the hashtag #SouthernBite, so we can see what you are making in the kitchen!
I want to try as I just Love “Montreal Smoked Meat on Rye” with a Kosher Dill Pickle. Viola
Yum!!
Looks sooo good! Will be trying it this week to celebrate the part Irish in me.
Hope you’ll enjoy!!
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.
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!!
Freezeable?
I’ve never tried freezing it, Michael, so I can’t say for sure.
loved it!
So glad to hear that!!
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.
I got the ingredients to make this one and shared it on my facebook wall for my sister to see.
Hope you’ll enjoy!!!
Does it matter if you get fresh sauerkraut or canned?
Not really. It’s totally up to you.