The Reuben Stromboli Recipe is a mouthwatering twist on the classic Reuben sandwich, wrapped up in golden, crispy pizza dough. Imagine layers of tender corned beef, tangy sauerkraut, melted Swiss cheese, and zesty Thousand Island dressing all rolled into one delightful pocket. It’s a perfect mix of textures and flavors that feels both indulgent and comforting, making it a fantastic meal for sharing with friends or a fun change from the usual dinner routine.
Ingredients You’ll Need
These simple, straightforward ingredients come together to create a Stromboli that bursts with the iconic Reuben flavors. Each item plays a crucial role—from the tender corned beef that brings savory depth to the tangy sauerkraut offering a perfect balance, and the dough creating that irresistible golden crust.
- 1 (8-ounce) can thin crust refrigerated pizza dough: This makes for a crisp, flaky outside that holds all the filling perfectly.
- 1/2 cup Thousand Island (or Russian dressing, plus more for dipping): Adds a creamy, tangy kick that binds the filling together beautifully.
- 1 pound thinly sliced corned beef: The star protein, packed with flavor and the heart of the Reuben experience.
- 1 (7-ounce) package sliced Swiss cheese (about 11 slices): Melts into ooey-gooey goodness, adding a mild nuttiness.
- 1 1/2 cups firmly packed sauerkraut, thoroughly drained: Provides that signature zest and crunch; make sure it’s well-drained to avoid sogginess.
- Caraway seeds (optional): Sprinkle on top if you want to lean into a more authentic Reuben flavor and a subtle aromatic touch.
How to Make Reuben Stromboli Recipe
Step 1: Prepare the Oven and Dough
Start by preheating your oven to 400° F and lining a large baking sheet with parchment paper. Open the can of refrigerated pizza dough and gently stretch it out thin and even right on the parchment. This base will become beautifully golden and crisp, so take your time to get it just right.
Step 2: Layer the Classic Reuben Ingredients
Spread the Thousand Island dressing evenly over the dough, leaving about a 1-inch border to seal later. Next, layer on the thinly sliced corned beef, followed by the Swiss cheese slices. Finally, add the sauerkraut on top—this needs to be very well drained to keep your crust from becoming soggy. Using a fine mesh strainer or a salad spinner to press out moisture is a game-changer here.
Step 3: Roll and Seal the Stromboli
Carefully roll the dough like a jelly roll, starting at one edge. Slide the rolled Stromboli to the center of the parchment paper with the seam facing down, and tuck the ends underneath for a clean seal. To finish, cut several diagonal slits into the top to allow steam to escape while baking, and if you love that classic Reuben aroma, lightly spray the top with nonstick cooking spray and sprinkle with caraway seeds.
Step 4: Bake Until Golden
Place your Stromboli in the oven and bake for 15 to 20 minutes until the crust turns a deep golden brown. This ensures a crispy exterior with the perfect melty, juicy inside you’re craving. Once out of the oven, let it cool for a few minutes so it holds its shape when sliced.
How to Serve Reuben Stromboli Recipe
Garnishes
Serving your Reuben Stromboli with a side of extra Thousand Island or Russian dressing for dipping amps up the flavor and keeps each bite moist and rich. A sprinkle of freshly cracked black pepper or a few extra caraway seeds on top can add a little extra personality and visual appeal.
Side Dishes
This Stromboli shines as a complete meal but pairs wonderfully with crisp dill pickles, a fresh green salad, or even some potato chips for added crunch and contrast. Classic sides like coleslaw or roasted vegetables also complement the bold flavors without overpowering them.
Creative Ways to Present
For a crowd-pleasing appetizer, slice the Reuben Stromboli into bite-sized pinwheels and serve on a platter with toothpicks alongside dipping sauce. You can also wrap individual Strombolis for portable lunches or picnics, making this recipe versatile and fun beyond just the dinner table.
Make Ahead and Storage
Storing Leftovers
Store any leftover Reuben Stromboli in an airtight container in the refrigerator for 3 to 4 days. Keeping it well wrapped helps maintain the crust’s texture and prevents the sauerkraut moisture from compromising the bread.
Freezing
If you want to prepare this delightful recipe ahead of time, wrap the unbaked Stromboli tightly in plastic wrap and aluminum foil, then freeze for up to 1 month. When ready to bake, thaw overnight in the fridge, then proceed with baking as instructed.
Reheating
To enjoy leftover Stromboli at its best, reheat in a 350° F oven for about 10 minutes or until warmed through and the crust crisps back up. Avoid microwaving if you want to keep the crust from turning chewy or soggy.
FAQs
Can I use homemade pizza dough for this Reuben Stromboli Recipe?
Absolutely! Homemade dough works wonderfully and allows you to control the thickness and texture of your crust, which can enhance the overall flavor and satisfaction of the stromboli.
What kind of sauerkraut should I use?
Use traditional fermented sauerkraut that is well-drained for this recipe. Avoid sauerkraut in heavy brine or with added flavors that might compete with the classic Reuben taste.
Is there a vegetarian version of the Reuben Stromboli?
Yes! Substitute the corned beef with hearty marinated mushrooms, seitan, or tempeh and maintain the rest of the ingredients for a delicious plant-based variation.
Can I prepare the Stromboli ahead of time and bake later?
Definitely. You can assemble the Stromboli and refrigerate it for several hours before baking or freeze it unbaked and bake straight from the fridge or after thawing for fresh, warm results.
What can I use instead of Thousand Island dressing?
If you don’t have Thousand Island dressing on hand, Russian dressing is a classic substitute that offers a similar tang and creaminess essential for that authentic Reuben flavor.
Final Thoughts
If you’re looking to impress family or friends with something cozy, flavorful, and a little unexpected, give the Reuben Stromboli Recipe a try. The happy marriage of classic Reuben ingredients wrapped in crisp pizza dough makes for a meal that’s truly unforgettable. Once you make it, I promise it will become a cherished favorite in your recipe rotation!
Print
Reuben Stromboli Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Reuben Stromboli recipe combines all the classic flavors of a Reuben sandwich—corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing—rolled into a golden, flaky pizza dough crust. Baked to perfection, this stromboli makes a delicious and fun twist on a deli favorite, perfect for a family meal or casual gathering.
Ingredients
Stromboli Dough and Filling
- 1 (8-ounce) can thin crust refrigerated pizza dough
- 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. Line a large baking sheet with parchment paper for easy cleanup. Open the pizza dough can and stretch the dough thinly and evenly on the parchment paper, leaving a uniform thickness for an even bake.
- Add Fillings: Spread 1/2 cup of Thousand Island or Russian dressing evenly over the dough, leaving about a 1-inch border around the edges to help seal the stromboli. Layer the thinly sliced corned beef over the dressing, followed by the Swiss cheese slices, and then top with the well-drained sauerkraut. Proper drainage of the sauerkraut is crucial to avoid a soggy crust; use a fine mesh strainer or salad spinner to remove excess moisture.
- Roll and Seal: Starting from one side, carefully roll the dough up tightly like a jelly roll. Place the rolled stromboli in the middle of the parchment paper with the seam side down to help it seal. Stretch and tuck the ends underneath to enclose the filling. Cut several diagonal slits into the top crust to allow steam to escape during baking. For added Reuben flavor and an attractive finish, lightly spray the top with nonstick cooking spray and sprinkle with caraway seeds if desired.
- Bake: Place the baking sheet with the stromboli into the preheated oven. Bake for 15 to 20 minutes or until the crust is a deep golden brown and cooked through. Remove from the oven and let it cool slightly before slicing.
- Serve: Slice the stromboli and serve warm, accompanied by extra Thousand Island or Russian dressing for dipping.
Notes
- Ensure the sauerkraut is very well drained to prevent soggy dough; use a salad spinner or press in a fine mesh strainer.
- Caraway seeds are optional but add authentic Reuben sandwich flavor.
- Use thinly sliced corned beef for easier rolling and better layering.
- If you like extra crispy crust, spray the dough lightly before baking.
- Serve with extra dressing on the side for dipping to enhance flavor.
