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Reuben Stromboli

Perfect for St. Patrick’s Day, this stromboli has all the amazing flavors of the classic Reuben sandwich. Don’t forget the spicy Russian dressing for dipping!
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Ingredients
  

  • 1 pound of pizza dough, either homemade or store-bought, at room temperature
  • 1/2 pound of thinly sliced sliced corned beef
  • 1/4 pound or approximately 8 slices of imported Swiss cheese
  • 1 1/2 cups of sauerkraut, thoroughly drained and patted dry*
  • 2 tablespoons of Dijon or stone ground mustard
  • 1 egg mixed with 1 tablespoon of water for an egg wash
  • 2 tablespoons of caraway seeds, for garnish
  • 3 tablespoons of sesame seeds, for garnish
  • 1 tablespoon of olive oil Spicy (optional) Russian or Thousand Island style dressing 
  • *it’s very important that your sauerkraut be drained with no moisture left, otherwise the stromboli has the potential to be soggy. You can use a salad spinner or mesh strainer and pat dry with paper towels. 

Russian style dipping sauce:

  • 1/4 cup of plain yogurt
  • 3 tablespoons of ketchup
  • 1 tablespoon of Sriracha
  • 1 teaspoon of horseradish
  • 1 teaspoon of garlic powder
  • 1 teaspoon of paprika

Instructions
 

  • Preheat the oven to 420°F and line a large baking sheet with parchment paper. Roll out the pizza dough and stretch it thin and even into a quasi rectangle shape. Place on a prepared baking sheet lined with parchment paper brushed with olive oil.
  • Layer with the corned beef, followed by the Swiss cheese. Brush the mustard on top to the Swiss cheese. Next, scatter the drained sauerkraut on top of the mustard. Be sure to leave a perimeter of about an inch or two all around. Grate some additional imported Swiss cheese on top of the sauerkraut.
  • Starting on side furthest from you, carefully roll the dough towards you like a jelly roll. The seam should ultimately end up on the bottom, laying directly on the parchment paper. Cinch the ends closed.
  • Brush the entire stromboli with the egg wash. Sprinkle the sesame seeds on top, followed by the carroway seeds. Cut several diagonal slits for vents along the top.
  • Bake for 20-30 minutes until golden brown (ovens vary). You should check it and rotate it as necessary for even cooking. Allow a couple of minutes to settle and cook. Slice and enjoy, served with spicy Russian style dipping sauce.
  • 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 sStarting 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.

Russian-style dipping sauce instructions:

  • Mix all ingredients together in a small bowl and enjoy. The sauce can be used immediately but for best results, refrigerate for at least 10 minutes before using.