Reuben Stromboli
Over Memorial Day weekend we were invited to a BBQ, I wanted to try something different. I always bring the same thing. We had recently come back from vacation to visiting the keys and the everglades and my time was limited. I don’t know about you but I often have a hard time finding something to bring to a BBQ. Give me a dinner or party to plan and I’m all over it but something that can transport easy and is quick to make gives me anxiety for some crazy reason!
Every year my husband and I go with a group of friends to Long Island, New York and we visit all of the awesome wineries. The deal is we all make something for the morning ferry ride and we all have to bring some food for through out the day. Well, every year I make a simple Stromboli with all Italian meats and cheese. When I got the invite to the BBQ I thought I would make my go to Stromboli.
The thing was I wanted to try something new. A few nights before we had gone to my parents for dinner and my mom had made Reuben dip. I couldn’t stop thinking about it! This Irish girl loves her Reuben’s!! Then I had an AHHHH HAAAA moment……. Why not make a Reuben Stromboli???
Well my friends, it was flipping fantastic!!!
Reuben Stromboli
- 1 Frozen or Pre made Pizza Dough
- 4 oz. Cream Cheese
- 1/2 Pound Corned Beef
- 1/2 Pound Pastrami
- 6 Slices Swiss Cheese
- 1/4 Cup Thousand Island Dressing
- 1/4 Cup Drained Shredded Sauerkraut
- 1/2 Cup Parmesan Cheese
- Roll out the pizza dough to make large rectangle. Be sure not to roll it too thin or when it’s cooked the dough with break apart and you will lose all the gooey cheese. We can’t have that happen!
- Mix the dressing, cream cheese, sauerkraut and parmesan cheese together in a small bowl.
- On the first half of the dough spread a large of the dressing mixture.
- Then layer the corned beef, dressing mixture, swiss cheese, Pastrami, and finish with the remaining dressing mixture.
- Roll the dough up and pinch the edges shut. Cook @ 350 degrees for about 40 minutes.
- Let it cool for about 20 mins and then slice. You want to be sure you give it plenty of time to cool or all of the cheese will pour out again we can’t lose the CHEESE!!
- ENJOY
What other types of Stromboli’s have you made? I would love to hear from you!! Leave me a comment below!
Jamie Cassidy – Founder & Travel Designer at Road & Table
Jamie Cassidy is the founder and travel designer behind Road & Table — a boutique travel brand curating food-forward journeys and authentic travel experiences around the world. From truffle hunts in Tuscany to oyster farms in Connemara, she believes every road leads to a great table (and an even better story).
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