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Reuben Stromboli

Total Time

Prep: 25 min. Bake: 40 min. + standing

Makes

6 servings

I love this quick-to-fix, layered Reuben stromboli. I used another sandwich recipe as a guide but made it with Reuben fixings. Switch things up by using sliced turkey and coleslaw instead of corned beef and sauerkraut. —Joan Hallford, North Richland Hills, Texas
Reuben Stromboli Recipe photo by Taste of Home
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Ingredients

  • 1 sheet frozen puff pastry, thawed
  • 2/3 cup Thousand Island salad dressing, divided
  • 3 tablespoons dill pickle relish
  • 1/2 pound thinly sliced deli corned beef
  • 1/2 pound thinly sliced deli pastrami
  • 4 tablespoons spicy brown mustard
  • 8 slices Swiss or fontina cheese
  • 1-1/2 cups sauerkraut, rinsed and well drained
  • 1 large egg white, lightly beaten
  • 2 teaspoons caraway seeds or sesame seeds

Directions

  1. Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll into a 14x11-in. rectangle. Spread 1/3 cup dressing to within 1/2 in. of edges. Sprinkle with relish. Layer with corned beef, pastrami, mustard, cheese and sauerkraut. Roll up jelly-roll style, starting with a long side. Place on a parchment-lined baking sheet, seam side down; tuck ends under and press to seal.
  2. Brush with egg white and sprinkle with caraway seeds; cut small slits in top. Bake until top is golden brown and pastry is cooked through, 40-45 minutes. Let stand 10 minutes before slicing. Serve with remaining dressing.

Nutrition Facts

1 piece: 491 calories, 32g fat (10g saturated fat), 50mg cholesterol, 1566mg sodium, 32g carbohydrate (4g sugars, 4g fiber), 18g protein.

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