Reuben Stromboli

barbara lentz


Just a spin on a classic sandwich. Can be made ahead and baked when ready to serve.


☆☆☆☆☆ 0 votes

10 Min
45 Min


  • 1 Tbsp
    olive oil
  • 1 large
    onion chopped
  • 2 tsp
    caraway seeds divided
  • 14 oz
    can of sauerkraut drained and squeezed dry
  • 1 lb
    pkg prepared pizza dough
  • 1/2 lb
    deli sliced corned beef
  • 1/4 lb
    sliced swiss cheese
  • 1/3 c
    1000 island dressing
  • 1 medium
    egg whisked with a little water

How to Make Reuben Stromboli


  1. Preheat oven 400 degrees
  2. In large skillet add oil. Add onions and half the caraway seeds and cook until onion is tender. Remove from heat and stir in sauerkraut.
  3. On lightly floured surface roll dough into a 9x15 rectangle. Spoon sauerkraut mixture down center length of dough. Top with corned beef and cheese. Spoon dressing over top.
  4. Fold dough over ingredients sealing ends. Place on baking sheet. Brush with egg wash mixture and sprinkle seeds over sandwich.
  5. Bake 30-35 minutes

Printable Recipe Card

About Reuben Stromboli

Course/Dish: Sandwiches
Main Ingredient: Pork
Regional Style: American

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