Reuben Stromboli Recipe

Introduction

This Reuben Stromboli combines all the classic flavors of a Reuben sandwich in a delicious, handheld roll. With layers of corned beef, Swiss cheese, sauerkraut, and tangy Thousand Island dressing wrapped in crispy pizza dough, it’s a perfect meal for lunch or dinner.

Ingredients

• 1 (8-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

1. Step 1: 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.
2. Step 2: Spread the dressing on the dough, leaving about a 1-inch border around the edge. Layer the corned beef, then Swiss cheese, and finally the sauerkraut on top. Make sure the sauerkraut is very well drained to avoid a soggy crust.
3. Step 3: Starting from one side, carefully roll the dough like a jelly roll. Slide the stromboli to the center of the parchment so the seam is on the bottom. Stretch and tuck the ends under. Cut several diagonal slits into the crust.
4. Step 4: If desired, lightly spray the top with nonstick cooking spray and sprinkle caraway seeds for extra authentic flavor. Bake for 15 to 20 minutes or until the crust is deep golden brown. Serve warm with extra dressing for dipping.

Tips & Variations

• Drain sauerkraut thoroughly by pressing it in a fine mesh strainer or spinning it in a salad spinner to prevent sogginess.
• Use Russian dressing instead of Thousand Island for a more traditional Reuben flavor.
• Add a sprinkle of freshly ground black pepper or a little crushed red pepper for a mild kick.

Storage

Store leftover stromboli in an airtight container in the refrigerator for up to 3 days. Reheat in an oven preheated to 350° F for 10–15 minutes to keep the crust crisp. Avoid microwaving, as it can make the dough soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade dough instead of refrigerated pizza dough?

Yes, homemade thin crust dough works well for this recipe. Just roll it out to a similar thickness as the refrigerated dough for best results.

How can I make the stromboli ahead of time?

You can assemble the stromboli and freeze it unbaked, wrapped tightly in plastic wrap and foil. When ready to bake, thaw overnight in the refrigerator and bake as directed.

Reuben Stromboli Recipe

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★★★★★

5 from 92 reviews

This Reuben Stromboli is a savory twist on the classic Reuben sandwich, wrapped in a thin, crispy pizza dough crust and baked to golden perfection. Filled with corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing, it offers all the iconic flavors of a Reuben sandwich in an easy-to-serve, shareable stromboli form, perfect for parties or a comforting meal.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 15 to 20 minutes
• Total Time: 25 to 30 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

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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

1. 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 stretch it out thinly and evenly on the parchment paper, creating a rectangular base for the stromboli.
2. Assemble Filling: Evenly spread 1/2 cup of Thousand Island or Russian dressing over the dough, leaving about a 1-inch border around the edges. Layer the thinly sliced corned beef over the dressing, then add the slices of Swiss cheese, and finally top with the sauerkraut. Ensure the sauerkraut is very well drained to avoid soggy crust; pressing it in a fine mesh strainer or using a salad spinner can help remove excess moisture.
3. Roll the Stromboli: Starting from one side, carefully roll the dough like a jelly roll to enclose the filling. Slide the rolled stromboli to the center of the parchment so that the seam lies on the bottom. Stretch and tuck the ends underneath the stromboli to seal the edges. Cut several diagonal slits into the top crust to allow steam to escape during baking. For enhanced Reuben flavor and a golden crust, lightly spray the top with nonstick cooking spray and sprinkle with caraway seeds if desired.
4. Bake: Place the prepared stromboli in the preheated oven and bake for 15 to 20 minutes, or until the crust is a deep golden brown and crisp. Remove from the oven once done.
5. Serve: Let the stromboli cool slightly before slicing. Serve warm with extra Thousand Island or Russian dressing on the side for dipping.

Notes

• Make sure to thoroughly drain the sauerkraut to prevent a soggy stromboli crust.
• Caraway seeds add an authentic touch to the flavor but are optional.
• If you prefer, use Russian dressing as an alternative to Thousand Island dressing.
• Use a fine mesh strainer or salad spinner to remove excess moisture from the sauerkraut.
• Nonstick cooking spray helps to achieve a golden, crispy crust on top.

Keywords: Reuben Stromboli, Reuben sandwich, stromboli recipe, baked sandwich roll, corned beef stromboli, Swiss cheese, sauerkraut, Thousand Island dressing