Reuben Stromboli

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4.84 from 12 votes

Prep Time 20

Cook Time 20

Total Time 40

Servings to 8 servings

Calories 458kcal

Author Stacey Little

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

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.
Spread the dressing on the dough leaving about a 1-inch border around the edge. Top with the corned beef, then cheese, then sauerkraut. It's very important that the sauerkraut be very well drained. Pressing it in a fine mesh strainer or even running it through a salad spinner is a great idea! Too much moisture and your crust will be soggy.
Starting on one side, carefully roll the dough like a jelly roll. Slide to the middle of the parchment so that the seam is on the bottom. Stretch and tuck the ends under the stromboli. Cut several diagonal slits into the crust. If you want even more authentic reuben flavor, lightly spray the top of the dough with nonstick cooking spray and sprinkle it with caraway seeds.
Bake for 15 to 20 minutes or until deep golden brown. Serve warm with extra dressing for dipping.

Nutrition

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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