Monday, May 10, 2010

Reuben Stromboli

Usually, when you think of a stromboli, you think of pizza sauce and mozzarella or provolone cheese wrapped up and baked in a hearty dough, right? Sometimes you add pepperoni to it.....basically anything you'd put on a pizza, right? Well, how about something completely different? This recipe takes all of the components of a Reuben sandwich and rolls it all up into a fabulous stromboli. Brilliant! Now why didn't I think of that?
I recently received this recipe from my sister Cathy, who got it from her friend, Jane. As soon as I read it, I immediately knew I'd soon be making it. It's so simple! I've always loved a good Reuben sandwich, and this is a great twist. Thanx Jane! And of course, I love that she serves it with thousand island dressing. It's a must! How can you have a Reuben without it, right? Oh, and btw, a big hello to Jane's mom and her bridge ladies! Hello Ladies!

Here's the recipe in Jane's own words:

I lost my recipe but this is what I did.

3/4 lb of corn beef
3/4 pound Swiss cheese
can of sauerkraut - drained - I used 3/4 of a can the size of soup -
believe I used entire small can before
mayo-few tablespoons
Dijon mustard - I used about 1 heaping
2 packages of pizza crust dough

I always make 2 small strombolis out of it but the recipe calls for
one big-so what ever you want to do.
I chop the meat & cheese into tiny pieces and then add everything. I
think mayo and mustard are really just to hold together.
It also calls for caraway seeds but I rarely use.
It takes a long time to bake...
I usually serve with thousand island dressing.


Note from Joey-
I made it a couple times. The first time, I chopped everything up, and then rolled it up in the pizza crust, then baked it at 350 for about 30 minutes.
It turned out great. SO delicious! But here's the thing..
I was missing the swirl design in the cross section of the cut stromboli. So, I tried it again, and this time, I just did a little spread of mayo and mustard on the dough, then I layered the pieces of corned beef, the sauerkraut, then the cheese. Now when you roll it up, bake it and slice it, you have the pretty spiral design that I missed with the first technique.
Whichever way you decide to make it, I'm sure you'll love it!
Oh, and for the dressing, choose your favorite brand, or make it fresh!
Click here for the recipe: Thousand Island Dressing

If you'd prefer to have a milder sauerkraut flavor, either use a little less, or rinse it well, then squeeze it dry before adding it to your stromboli.

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