Description
This Reuben Stromboli is a delicious and easy-to-make savory turnover filled with classic Reuben sandwich ingredients including corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing, all wrapped in thin pizza dough and baked to golden perfection. Perfect for a hearty lunch or dinner, it combines the iconic flavors of a Reuben sandwich in a fun, portable stromboli form.
Ingredients
Scale
Stromboli Dough
- 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 and Prepare Dough: Preheat your oven to 400° F and line a large baking sheet with parchment paper. Open the can of pizza dough and carefully stretch it out thin and even onto the parchment paper, leaving a roughly 1-inch border around the edges.
- Add the Filling: Spread the Thousand Island or Russian dressing evenly over the dough, avoiding the borders. Layer the thinly sliced corned beef evenly on top of the dressing, followed by the slices of Swiss cheese. Finally, add the very well-drained sauerkraut, pressing out excess moisture to avoid soggy dough.
- Roll the Stromboli: Starting from one long side, carefully roll the dough like a jelly roll. Move the rolled stromboli toward the middle of the parchment paper with the seam side down. Stretch and tuck the ends underneath to seal the filling. Cut several diagonal slits into the top crust to allow steam to escape. For added flavor and an authentic touch, lightly spray the top with nonstick cooking spray and sprinkle caraway seeds, if desired.
- Bake: Place the stromboli on the baking sheet and bake in the preheated oven for 15 to 20 minutes or until the crust turns a deep golden brown color and is cooked through.
- Serve: Remove from oven and slice warm. Serve with extra Thousand Island or Russian dressing for dipping to enjoy the full Reuben experience.
Notes
- Make sure to drain the sauerkraut very well using a fine mesh strainer or salad spinner to prevent soggy dough.
- You can substitute Russian dressing for Thousand Island dressing for a slightly different flavor profile.
- Caraway seeds are optional but add an authentic and aromatic touch to the crust.
- Use parchment paper for easy transfer and cleanup.
- Leftover stromboli can be refrigerated and reheated in the oven to keep the crust crispy.
