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Reuben-Style Pizza Recipe

Reuben-Style Pizza Recipe

I love a good Reuben sandwich and thought, “Why not make it into a pizza?” It's got extra cheesy goodness in the sauce, and smells wonderful coming out of the oven. —Tracy Miller, Wakeman, Ohio
TOTAL TIME: Prep: 20 min. Bake: 15 min. YIELD:6 servings

Ingredients

  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 4 ounces cream cheese, softened
  • 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
  • 1/4 cup Thousand Island salad dressing
  • 2 cups cubed pumpernickel bread
  • 2 tablespoons butter, melted
  • 1/2 pound sliced deli corned beef, coarsely chopped
  • 2 cups sauerkraut, rinsed and well drained
  • 1-1/2 cups (6 ounces) shredded Swiss cheese

Directions

  • 1. Preheat oven to 425°. Unroll and press dough onto bottom of a greased 15x10x1-in. baking pan. Bake 6-8 minutes or until edges are lightly browned.
  • 2. Meanwhile, in a small bowl, beat cream cheese, soup and salad dressing until blended. In another bowl, toss bread cubes with melted butter.
  • 3. Spread cream cheese mixture over crust; top with corned beef, sauerkraut and cheese. Sprinkle with bread cubes. Bake 12-15 minutes or until crust is golden and cheese is melted. Yield: 6 servings.

Nutritional Facts

1 piece: 539 calories, 28g fat (14g saturated fat), 84mg cholesterol, 1939mg sodium, 48g carbohydrate (7g sugars, 4g fiber), 24g protein .

Reviews for Reuben-Style Pizza

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MY REVIEW
rinshin
Reviewed Jun. 23, 2014

"I liked the idea but it was a bit too gloppy for us. I think the sauce was too much for the size of this pizza and all we could taste was the cheddar cheese soup mixture. The sauce mixture is enough for 2 pizzas. I did like the idea of trying to make reuben style pizza and if I do this again, I would not use the canned cheese soup but cream style sauce. Thanks for sharing and inspiring me."

MY REVIEW
Theresa10000
Reviewed Mar. 29, 2014

"We just loved this pizza. The only change I made was making the crust from scratch."

MY REVIEW
cketter6050
Reviewed Mar. 10, 2014

"I make this using rye bread dough"

MY REVIEW
sapphirelee
Reviewed Feb. 17, 2014

"not bad at all. if I make it again, the only thing i'll do differently is to make a rye or pumpernickel crust and ditch the croutons on top. the sauce was awesome though."

MY REVIEW
angie_coop
Reviewed Feb. 1, 2014

"My first recipe out of Taste of Home, my husband ate five pieces.. this is a home run at our house."

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Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.