Is Reuben Stromboli the same as a Reuben Roll?

Very close. Both use the same basic flavor profile, but Reuben Stromboli usually implies a larger rolled pizza-dough format.

Can I use pastrami instead of corned beef?

Yes. That turns the dish closer to Pastrami Stromboli , and it still works beautifully with the dressing and Swiss cheese.

What is the difference between Thousand Island and Russian dressing?

Thousand Island is typically sweeter and creamier. Russian dressing usually tastes a little bolder and spicier. Both work in Reuben Stromboli .

Can I make this ahead of time?

You can prep the ingredients ahead, but bake Reuben Stromboli close to serving time for the best crust.

Why is my stromboli soggy?

The most common cause is wet sauerkraut or too much dressing. Drain the kraut well and keep the filling balanced.

Easy Reuben Stromboli Recipe | Crispy Reuben Roll for Dinner

Description

This Reuben Stromboli wraps all the classic Reuben flavors into golden pizza dough for an easy, cheesy, tangy meal. Serve it warm with extra dressing for dipping and slice it up for lunch, dinner, or a party appetizer.

Ingredients

Scale

1 can thin crust refrigerated pizza dough, 8 ounces
1/2 cup Thousand Island dressing or Russian dressing, plus more for serving
1 pound thinly sliced corned beef
1 package sliced Swiss cheese, 7 ounces, about 11 slices
1 1/2 cups sauerkraut, packed well and drained thoroughly
Caraway seeds, optional

Instructions

Preheat the oven to 400°F. Line a large baking sheet with parchment paper so the stromboli releases easily and cleanup stays simple.
Unroll the pizza dough and gently stretch it into a thin, even rectangle on the parchment paper.
Spread the dressing evenly over the dough, leaving about a 1-inch border all the way around the edges.
Layer the corned beef over the dressing, then add the Swiss cheese, and finish with the sauerkraut.
Make sure the sauerkraut is very well drained. Press it in a fine mesh strainer or use a salad spinner if needed. Too much moisture will soften the crust and make the filling wet.
Starting from one long side, carefully roll the dough up like a jelly roll. Move slowly so the filling stays inside.
Place the stromboli seam-side down in the center of the parchment-lined baking sheet.
Tuck both ends underneath to help seal the roll and keep the filling from escaping.
Use a sharp knife to cut several diagonal slits across the top of the dough. These vents let steam out while baking.
For extra rye-like flavor, lightly spray the top with nonstick cooking spray or brush it with egg wash, then sprinkle with caraway seeds if using.
Bake for 15 to 20 minutes, or until the crust turns a deep golden brown and looks crisp all over.
Remove from the oven and let it cool slightly before slicing.
Serve warm with extra dressing on the side for dipping.

Nutrition

Calories: 458kcal
Sugar: 6g
Sodium: 1690mg
Fat: 30g
Carbohydrates: 23g
Fiber: 2g
Protein: 23g
Cholesterol: 77mg