Reuben Stromboli Recipe

I recently discovered this Reuben Stromboli Recipe that fuses classic flavors with a creative twist. I loved the unexpected combination of tangy sauerkraut, savory corned beef, and melty Swiss cheese nestled in a buttery dough. Each bite delivered a fun burst of flavor that perfectly balances tradition and innovation.

I got super excited when I first came up with this Reuben Stromboli recipe. I’ve always loved experimenting with reuben rolls, and this version brings together all my fav ingredients like that handy 14 oz package of refrigerated pizza dough, 1 lb of sliced and chopped corned beef, and 1 cup of sauerkraut that I drained and roughly chopped.

Plus, there’s 2 cups of shredded Swiss cheese and a generous splash of Thousand Island dressing that really tie everything together. I brushed the dough with some melted butter and even tossed in 1 tsp of caraway seeds for that extra kick of flavor if you’re into it.

It’s kinda like a modern take on the classic Ruben Stromboli, but its also super easy to whip up for a weeknight dinner or any day when you need something fun and a bit different. I promise you’ll love how these reuben squares turn out!

Why I Like this Recipe

I love this recipe because it brings together all my favorite reuben flavors in a fun twist. I also like how the dough comes out golden and crispy yet soft inside, which feels just perfect every time. The mix of tangy sauerkraut, savory corned beef, melty Swiss cheese, and the Thousand Island dressing really makes my taste buds happy. Plus, it’s super easy to whip up on a weeknight when I don’t wanna spend hours in the kitchen, which is always a win for me.

Ingredients

• Pizza Dough: Provides mostly carbohydrates for energy and a chewy crust.
• Corned Beef: High in protein and flavor, but quite salty and fatty.
• Sauerkraut: Offers fiber and probiotics, lending a tangy, sour twist to your dish.
• Swiss Cheese: Supplies protein, calcium and a smooth, slightly nutty taste.
• Thousand Island: Creamy, tangy dressing that adds a mix of sweet and savory flavor.
• Melted Butter: Brushed on for extra richness, but use sparingly for healthier eating.
• Caraway Seeds: Introduces a peppery, earthy note that rounds off the overall flavor.

Ingredient Quantities

• 1 (14 oz) package refrigerated pizza dough
• 1 lb corned beef, thinly sliced and roughly chopped
• 1 cup sauerkraut, drained and coarsely chopped
• 2 cups shredded Swiss cheese
• 1/3 cup Thousand Island dressing
• 1 tbsp melted butter (for brushing the dough)
• Optional: 1 tsp caraway seeds, if you like that extra flavor

How to Make this

1. Preheat your oven to 425°F and lightly grease a baking sheet.

2. On a floured surface, roll out the pizza dough into a rectangle and then brush it with your melted butter.

3. Spread the Thousand Island dressing evenly over the dough, leaving about a 1-inch border on all sides.

4. Sprinkle on the shredded Swiss cheese evenly over the dressing.

5. Top with the chopped corned beef and sauerkraut, and if you’re using them, sprinkle the caraway seeds for extra flavor.

6. Carefully roll up the dough from the longer side to form a tight log, making sure the filling stays inside.

7. Place the rolled stromboli seam side down onto the prepared baking sheet.

8. Brush the top quickly with a little extra melted butter for that crispy finish.

9. Pop it into the oven for about 15-20 minutes until the dough gets golden and the cheese is all melty.

10. Let it cool for a few minutes, slice it up, and enjoy your delicious Reuben Stromboli!

Equipment Needed

1. A working oven to get it preheated and keep the stromboli nice and golden
2. A baking sheet that’s been lightly greased for placing the rolled dough
3. A rolling pin for stretching the pizza dough on a floured surface
4. A pastry brush for brushing melted butter over the dough
5. A microwave-safe bowl or a small saucepan to melt the butter
6. A cutting board and knife for chopping the corned beef and for slicing the finished stromboli
7. Some extra flour in a bowl for dusting your work surface before rolling out the dough

FAQ

Reuben Stromboli Recipe Substitutions and Variations

• For the pizza dough, you could try using homemade dough or even puff pastry if you wanna switch things up.
• If you dont have corned beef, pastrami or even a good roast beef can work as a substitute.
• Not a fan of sauerkraut? Try using chopped pickled cabbage or even a bit of kimchi for a spicy twist.
• If Swiss cheese is hard to find, Gruyere or provolone are solid alternatives.
• For the Thousand Island dressing, some Russian dressing or even a simple mix of mayo, ketchup, and pickle relish can do the job.

Pro Tips

1. Let the pizza dough sit at room temperature for about 15 minutes before rollin it out so it’s easier to handle and won’t tear or crack when you spread the dressing.

2. When you’re layering the cheese and meat, don’t be afraid to be generous with it. Sometimes adding a little extra Swiss cheese can help the filling stick together and makes each bite even tastier.

3. Use a really sharp knife when you slice up the stromboli after baking. It makes a big difference and helps keep the yummy layers from fallin apart.

4. If you like a little extra crunch on the outside, try brushing on a bit more melted butter near the end of bake time instead of just at the beginning. It gives it that perfectly crisp finish.