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
Scale
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.
