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
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 me on Instagram: @SouthernBite using the hashtag #SouthernBite, so I can see how it turned out!
Viola Huntington says
I want to try as I just Love “Montreal Smoked Meat on Rye” with a Kosher Dill Pickle. Viola
Stacey says
Yum!!
Judy F says
Looks sooo good! Will be trying it this week to celebrate the part Irish in me.
Stacey says
Hope you’ll enjoy!!
BetsyD says
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?
Stacey says
Just stop by the deli of your grocery store and they can slice some for you just like they’d slice ham or turkey.
Chris Johnston says
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!!
Stacey says
Those seem like pretty good odds! Thanks for sharing, Chris! So glad y’all enjoyed it!!
Michael D Farmer says
Freezeable?
Stacey says
I’ve never tried freezing it, Michael, so I can’t say for sure.
Bruce Deniger says
loved it!
Stacey says
So glad to hear that!!
Carrie says
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.
Stacey says
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.
Sherry Tester says
I got the ingredients to make this one and shared it on my facebook wall for my sister to see.
Stacey says
Hope you’ll enjoy!!!
Allie says
Does it matter if you get fresh sauerkraut or canned?
Stacey says
Not really. It’s totally up to you.
Patti says
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!
Stacey says
That sounds amazing! So glad you enjoyed it!
Shasta says
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.
Stacey says
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!
Karla L says
I am making this tonight because I am missing my German dad and the smell of ‘kraut. THANK YOU!!!
Stacey says
Hope it turned out great for you!!
Lee Brooks says
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
Stacey says
Wonderful!! I’m so, so glad that y’all enjoyed it!!
Julie says
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.
Stacey says
Funny how that works! So glad to hear they enjoyed it!
Ilene says
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!!
Stacey says
Awesome! I’m so glad to hear you enjoyed it, Ilene!
Cheri says
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!
Stacey says
Fantastic! I’m so happy to hear everyone enjoyed it!
Barbara says
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.
Stacey says
I’m not a fan of the sweetness either, that’s why I usually make my own.