Reuben Stromboli Food

REUBEN STROMBOLI

Reuben Stromboli image

Provided by Stacey Little | Southern Bite

Time 40m

Number Of Ingredients 6

Ingredients

1 (11-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)

Steps:

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.

REUBEN STROMBOLI

Reuben Stromboli image

I love this quick-to-fix, layered Reuben stromboli. I used another sandwich recipe as a guide but made it with Reuben fixings. Switch things up by using sliced turkey and coleslaw instead of corned beef and sauerkraut. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 sheet frozen puff pastry, thawed
2/3 cup Thousand Island salad dressing, divided
3 tablespoons dill pickle relish
1/2 pound thinly sliced deli corned beef
1/2 pound thinly sliced deli pastrami
4 tablespoons spicy brown mustard
8 slices Swiss or fontina cheese
1-1/2 cups sauerkraut, rinsed and well drained
1 large egg white, lightly beaten
2 teaspoons caraway seeds or sesame seeds

Steps:

Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll into a 14x11-in. rectangle. Spread 1/3 cup dressing to within 1/2 in. of edges. Sprinkle with relish. Layer with corned beef, pastrami, mustard, cheese and sauerkraut. Roll up jelly-roll style, starting with a long side. Place on a parchment-lined baking sheet, seam side down; tuck ends under and press to seal. , Brush with egg white and sprinkle with caraway seeds; cut small slits in top. Bake until golden brown and pastry is cooked through, 40-45 minutes. Let stand 10 minutes before slicing. Serve with remaining dressing.

Nutrition Facts : Calories 491 calories, Fat 32g fat (10g saturated fat), Cholesterol 50mg cholesterol, Sodium 1566mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 4g fiber), Protein 18g protein.

REUBEN STROMBOLI

Reuben Stromboli image

Use refrigerated pizza crust if you would like to speed up the recipe. This also tastes great with turkey instead of the corned beef.

Provided by Brookelynne26

Categories Lunch/Snacks

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

3 1/4-3 3/4 cups flour, divided
1 tablespoon fast rising yeast
1 tablespoon sugar
1 tablespoon butter, softened
1 teaspoon salt
1 cup warm water (120-130 degrees)
1/2 cup thousand island dressing
6 ounces thinly sliced corned beef
4 ounces sliced swiss cheese
8 ounces sauerkraut, drained
1 egg white, beaten
caraway seed

Steps:

in a large mixing bowl, combine 2 1/4 cups flour, yeast, sugar, butter, and salt. Stir in warm water. Mix until a soft dough forms. Add remaining flour if needed.
Turn onto a lightly floured surface. Knead until smooth, about 4 minutes.
On a greased baking sheet, roll dough into a 14x10 rectangle.
Spread dressing down middle third of dough. Top with layers of corned beef, cheese, and sauerkraut.
Make cuts from filling to edges of dough, 1 inch apart on both side of filling. Alternating sides, fold strips at an angle across the filling.
Cover and let risein a warm place for 15 minutes.
Brush with egg white and sprinkle with caraway seeds.
Bake at 400 F for 25 minutes, or until lightly browned. Let stand 10 minutes then slice into serving pieces.

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