Reuben Stromboli
In my search for my Husband’s favorite things, I found that he has never met a Reuben he hasn’t loved! The pastrami, sauerkraut and swiss cheese goo-i-ness is unmatched for him. I wanted to put a spin on it and make classic sandwich into a baked Stromboli… thus the birth of our favorite Reuben Stromboli.
This is a fancy meal idea that takes very little effort and time to put together and present! This is a MUST-TRY this week! I have the ingredients on hand for this recipe almost always. It’s my go-to when I don’t want dinner to take to long, but I want something DELICIOUS and kind of fancy :)
- 1 Pizza Dough Ball (or Pillsbury Classic Pizza Crust)
- 3/4 lb Pastrami (sliced thin or shaved)
- 12 Slices of Swiss Cheese
- 12 oz Sauerkraut (drained well)
- 1 Egg (whisked for egg wash)
- 2 tsp Caraway Seeds or Poppy Seeds
- 1 1/2 cup Thousand Island (divided)
Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone liner. Set aside.
Roll out your pizza dough ball or Pillsbury Crust out into a rectangle shape. You want the dough to be about 9 x 13 inches in size.
Take 1/2 cup of your Thousand Island Dressing and spread this on the dough, staying about 1/2 inch from the edges.
Lay your Pastrami in layers and then do the same with your Swiss cheese. Leave yourself about 1 inch from the edge for folding.
Drain your Sauerkraut well. Use the back of a spoon to squeeze out as much liquid as you can. Spread the Sauerkraut out over the Pastrami and Swiss Cheese layers.
Whisk your egg in a separate bowl. Brush your egg wash on the edges of dough. This will help act as an adhesive for the dough as you roll it all together. Fold the dough edges up over the mixture, then on the long side of the dough, start to roll entirely and pinch the edges together once done. Place the whole thing in the center of your baking dish. Use a sharp knife to score the top a few times. Use the rest of the egg wash to paint the entire rolled Stromboli. Sprinkle with your Caraway or Poppy seeds.
Bake for 30 minutes. Add 5 minutes if needed. Allow to rest for 15 minutes. Slice and serve immediately with the remaining Thousand Island dressing for dipping. ENJOY!!