Golden-Crust Reuben Stromboli
🔪 Instructions:
- Preheat & prep
Preheat oven to 200°C (400°F).
Line a baking sheet with parchment paper. - Prepare the dough
On a lightly floured surface, roll out the pizza dough into a rectangle (about 25×35 cm / 10×14 inches). - Add the sauces
Spread Dijon mustard evenly over the dough, leaving a small border around the edges.
Drizzle or spread Thousand Island dressing lightly on top. - Layer the filling
Evenly distribute:
Thinly sliced corned beef
Shredded Swiss cheese
Well-drained sauerkraut (squeeze out excess moisture to avoid sogginess) - Roll it up
Starting from the long side, roll the dough tightly into a log (like a jelly roll).
Pinch the seams and ends to seal.
Place seam-side down on the baking sheet. - Finish the top
Brush with beaten egg (egg wash).
Mix melted butter with garlic powder and brush over the top for extra flavor.
Sprinkle sesame seeds if using.
Cut a few small slits on top to allow steam to escape. - Bake
Bake for 20–25 minutes, or until golden brown and crisp. - Rest & slice
Let cool for 5–10 minutes before slicing.
Cut into thick pieces and serve warm.
🍽️ Serving Ideas:
Serve with extra Thousand Island or mustard for dipping
Pair with pickles or a light salad for balance
✨ Tips for Success:
Drain sauerkraut thoroughly—this is key for a crisp crust
Don’t overfill or it may burst while baking
For extra crunch, bake on a preheated tray or pizza stone