- This recipe was inspired by two of my childhood favorites: the Reuben sandwich and Stromboli. A Reuben is a grilled sandwich made with rye bread, sliced meat (usually corned beef) sauerkraut, Swiss cheese and creamy Russian dressing. And a Stromboli is a baked roll made by wrapping pizza dough around any combination of meat, veg or cheese and baking it in the oven.
- Seems like a funny combination of Ireland meets Italy combination, right? Something just told me that it would be fun to put these two classics together and create a rolled sandwich using Saint Pattys Day leftovers. Turns out, the combination is killer. Serve alongside a dipping sauce of Russian dressing and you got yourself one hellova meal. Not only are they delicious but their portability makes them excellent lunchbox fare.
- Makes 1 roll (about 10 slices)
- 1 store bought pizza dough
- 12- 15 pieces of thinly sliced leftover corned beef
- 1/2 cup Cabbage or sauerkraut, well drained
- 4-6 slices Swiss cheese, thinly sliced
- 1 egg, beaten well
- *optional-2 tablespoons parsley, finely chopped
- *optional- 1/2 cup Russian dressing
- Preheat oven to 375 degrees.
- Line a baking sheet with parchment paper or a Silpat liner and set aside.
- On a lightly floured surface, roll out pizza dough into a large rectangle.
- Layer half of the sliced cheese towards the bottom third of pizza dough. Top with sliced corned beef and then evenly distribute sauerkraut over the meat.
- Top with remaining slices of cheese.
- Fold sides of dough over filling, then roll it up jelly roll style.
- Place Stromboli onto prepared baking sheet, seam side down and brush with egg wash and sprinkle with parsley.
- Bake for 20 minutes or until Stromboli is golden brown. Allow to cool for 5 minutes before slicing and serve with Russian dressing. Enjoy!
Gooseberries Fresh Food Market