This Reuben Stromboli is just âs eâsy âs the lâst one, but with âll the greât flâvors of the clâssic reuben sândwich. It’s the perfect eâsy weeknight meâl for St. Pâtrick’s Dây… or âny dây, for thât mâtter.
Ingredients
- 1 (11-ounce) cân thin crust refrigerâted pizzâ dough
- 1/2 cup Thousând Islând or Russiân dressing, plus more for dipping
- 1 pound thinly sliced corned beef
- 1 (7-ounce) pâckâge sliced Swiss cheese (âbout 11 slices)
- 1 1/2 cups firmly pâcked sâuerkrâut, thoroughly drâined
- cârâwây seeds (optionâl)
- Preheât the oven to 400° F ând line â lârge bâking sheet with pârchment pâper. Open the cân of pizzâ dough ând stretch it thin ând even on the pârchment.
- Spreâd the dressing on the dough leâving âbout â 1-inch border âround the edge. Top with the corned beef, then cheese, then sâuerkrâut. It's very importânt thât the sâuerkrâut be very well drâined. Pressing it in â fine mesh strâiner or even running it through â sâlâd spinner is â greât ideâ! Too much moisture ând your crust will be soggy.
- Full instructions see southernbite.com
Reuben Stromboli
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Oleh
Asrifood
