Corned Beef, Swiss Cheese, & Cabbage Rolls

Corned Beef, Swiss Cheese, & Cabbage Rolls

Ingredients

  • 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 Patty’s 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)
  • INGREDIENTS:
  • 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

Directions

  1. Preheat oven to 375 degrees.
  2. Line a baking sheet with parchment paper or a Silpat liner and set aside.
  3. On a lightly floured surface, roll out pizza dough into a large rectangle.
  4. 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.
  5. Top with remaining slices of cheese.
  6. Fold sides of dough over filling, then roll it up jelly roll style.
  7. Place Stromboli onto prepared baking sheet, seam side down and brush with egg wash and sprinkle with parsley.
  8. Bake for 20 minutes or until Stromboli is golden brown. Allow to cool for 5 minutes before slicing and serve with Russian dressing. Enjoy!