Description
This Reuben Stromboli combines the classic flavors of a Reuben sandwich into a delicious, golden-baked stromboli. Thin crust pizza dough is filled with tangy Thousand Island dressing, tender corned beef, Swiss cheese, and well-drained sauerkraut, then rolled and baked to perfection. It’s a perfect handheld meal for lunch or dinner that captures the essence of the iconic deli favorite in an easy-to-eat form.
Ingredients
Scale
Stromboli Base
- 1 (8-ounce) can thin crust refrigerated pizza dough
Filling
- 1/2 cup Thousand Island dressing (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 Oven and Prepare Dough: Preheat your oven to 400° F (200° C) and line a large baking sheet with parchment paper to prevent sticking. Open the can of refrigerated pizza dough and gently stretch it out on the parchment paper into a thin, even rectangle, ensuring an even thickness for consistent baking.
- Add the Filling: Spread 1/2 cup of Thousand Island or Russian dressing evenly over the dough, leaving about a 1-inch border free around the edges. Layer on the corned beef slices evenly, followed by the Swiss cheese slices, then top with the thoroughly drained sauerkraut to avoid sogginess.
- Roll the Stromboli: Starting at one long edge, carefully roll the dough tightly like a jelly roll, ensuring the filling stays inside. Slide the rolled dough towards the center of the parchment with the seam side down to seal it. Tuck and stretch the ends under the stromboli to fully enclose the filling. Use a sharp knife to cut several diagonal slits across the top to allow steam to escape. Optionally, lightly spray the top with nonstick cooking spray and sprinkle with caraway seeds for added flavor and a classic finish.
- Bake: Place the stromboli in the preheated oven and bake for 15 to 20 minutes, or until the crust is deeply golden brown and cooked through. This ensures a crisp exterior and melted, gooey filling inside.
- Serve Warm: Remove from the oven and let it cool slightly before slicing. Serve warm with extra Thousand Island dressing on the side for dipping to complement the flavors.
Notes
- Make sure the sauerkraut is very well drained to prevent a soggy crust; using a salad spinner or pressing it in a fine mesh strainer works best.
- For a more authentic Reuben flavor, sprinkle caraway seeds on top before baking.
- Serve immediately for best taste and texture, but leftovers can be reheated in the oven to retain crispness.
- Feel free to substitute Russian dressing if you prefer a slightly different tang.
