Reuben Stromboli
A rolled stromboli filled with pastrami, Swiss cheese and sauerkraut, served with Russian dressing.
Ingredients
| 1 | pizza dough ball | |
| 3/4 pounds | 340 g | pastrami, sliced |
| 12 slices | Swiss cheese | |
| 12 ounces | 340 g | sauerkraut |
| — | egg for egg wash | |
| 2 tablespoons | 30 ml | caraway seeds |
| 1 cup | 240 ml | mayo (Russian dressing) |
| 1/4 cup | 60 ml | ketchup (Russian dressing) |
| 2 tablespoons | 30 ml | minced pickles (Russian dressing) |
| 1 tablespoon | 15 ml | minced onion (Russian dressing) |
| 1 teaspoon | 5 ml | Worcestershire (Russian dressing) |
Instructions
- Preheat oven to 375°F. Roll out pizza dough into a rectangular shape, not too thin.
- Place a layer of pastrami, a layer of cheese and then another layer of pastrami over the pizza dough, leaving a 1-inch border. Squeeze excess liquid out of the sauerkraut. Add sauerkraut on top of the pastrami.
- Paint egg wash along one long side. Roll up pizza dough and pinch the ends. Brush egg wash over the whole stromboli. Sprinkle caraway seeds over the egg wash.
- Bake on a parchment-lined baking sheet for 20-25 minutes.
- Combine all dressing ingredients in a bowl.
- Remove stromboli from oven. Allow to cool for 15 minutes before slicing. Serve with dressing.