Reuben Stromboli

barbara lentz


Love this fast and easy and looks impressive. Leftovers are great warmed up for lunches.

★★★★★ 1 vote
2 to 4
10 Min
35 Min


1 tsp
canola oil
1 large
onion diced
2 tsp
caraway seeds divided
14 oz
can sauerkraut drained and squeezed dry
1 lb
pkg. pizza dough at room temp
1/3 lb
deli sliced corned beef
1/4 lb
deli sliced swiss cheese
1/2 c
thousand island dressing
1 large
egg beaten with 1 tbsp water


1Preheat oven 400 degrees Line a large baking sheet with foil or use a slip mat. In skillet heat oil over med. heat. Add onion and 1 1/2 tsp. of caraway seeds. Cook until onion softens. Remove from heat and stir in sauerkraut.
2On lightly floured surface roll out pizza dough into a rectangle. Transfer to pan. Spoon sauerkraut mixture down center length of dough in 4 inch wide strip with 1 1 and 1/2 inch border on each short side.
3Top sauerkraut with corned beef and cheese. spoon dressing over top. Fold short sides over filling. Cut eight 1 inch wide strips crosswise in dough of each side of filling.Crisscross strips over top. Brush the top with egg mixture. Sprinkle the other 1/2 tsp. caraway seeds on top Bake until golden about 30 to 35 min.

About Reuben Stromboli

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American