Corned Beef Pizza Swirls Recipe

Corned Beef Pizza Swirls Recipe
Corned Beef Pizza Swirls Recipe photo by Taste of Home
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Corned Beef Pizza Swirls Recipe

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You don't have to wait until St. Patrick's Day to enjoy this easy Reuben appetizer. Deli meat and cheese make it doable year-round. —Colleen Delawder, Herndon, Virginia
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 35 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 35 min.

Ingredients

  • 2 teaspoons granulated sugar
  • 1 teaspoon active dry yeast
  • 1 cup warm whole milk (110° to 115°)
  • 1 tablespoon olive oil
  • 2 teaspoons kosher salt
  • 2 teaspoons caraway seeds
  • 2-1/2 cups all-purpose flour
  • THOUSAND ISLAND SAUCE:
  • 1/2 cup mayonnaise
  • 3 tablespoons finely diced dill pickles
  • 2 tablespoons ketchup
  • 1 teaspoon brown sugar
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon pepper
  • 2 dashes Louisiana-style hot sauce
  • Dash garlic powder
  • PIZZA SWIRLS:
  • 3/4 pound thinly sliced corned beef
  • 1/2 pound thinly sliced lacy Swiss cheese

Directions

Add sugar and yeast to warm milk; let stand 15 minutes. Beat yeast mixture, oil, kosher salt and caraway seeds until blended. Beat in flour, 1/2 cup at a time, just until combined. With oiled hands, place dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 2 hours.
Meanwhile, mix all ingredients for Thousand Island sauce; refrigerate.
Punch down dough. To assemble pizza swirls, turn dough onto a well-floured surface; roll into a 15x10-in. rectangle. Arrange corned beef and cheese slices to within 3/4 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Cut crosswise into 1-in. slices. Place slices, sides touching, on a parchment paper-lined baking sheet.
Preheat oven to 375°. Cover pizza swirls with greased foil; let stand 20 minutes. Bake, covered, 20 minutes; remove foil and bake until golden brown, 15-20 minutes longer. Serve warm with Thousand Island sauce. Yield: 12 servings.
If your milk is too cold, you may not activate the yeast; if it's too warm, you may kill it. To be safe, use a thermometer. Allow the pizza dough to double in size before rolling it out, which may take anywhere between 2 and 4 hours depending on how warm your house is. Using a mezzaluna makes cutting the pizza swirls quick and effortless. If using prepared pizza dough, scatter 1 teaspoon caraway seeds on top before layering with corned beef and cheese.
Originally published as Corned Beef Pizza Swirls in Taste of Home February/March 2018

Nutritional Facts

1 pizza swirl: 290 calories, 16g fat (6g saturated fat), 36mg cholesterol, 807mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 13g protein.

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  • 2 teaspoons granulated sugar
  • 1 teaspoon active dry yeast
  • 1 cup warm whole milk (110° to 115°)
  • 1 tablespoon olive oil
  • 2 teaspoons kosher salt
  • 2 teaspoons caraway seeds
  • 2-1/2 cups all-purpose flour
  • THOUSAND ISLAND SAUCE:
  • 1/2 cup mayonnaise
  • 3 tablespoons finely diced dill pickles
  • 2 tablespoons ketchup
  • 1 teaspoon brown sugar
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon pepper
  • 2 dashes Louisiana-style hot sauce
  • Dash garlic powder
  • PIZZA SWIRLS:
  • 3/4 pound thinly sliced corned beef
  • 1/2 pound thinly sliced lacy Swiss cheese
  1. Add sugar and yeast to warm milk; let stand 15 minutes. Beat yeast mixture, oil, kosher salt and caraway seeds until blended. Beat in flour, 1/2 cup at a time, just until combined. With oiled hands, place dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 2 hours.
  2. Meanwhile, mix all ingredients for Thousand Island sauce; refrigerate.
  3. Punch down dough. To assemble pizza swirls, turn dough onto a well-floured surface; roll into a 15x10-in. rectangle. Arrange corned beef and cheese slices to within 3/4 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Cut crosswise into 1-in. slices. Place slices, sides touching, on a parchment paper-lined baking sheet.
  4. Preheat oven to 375°. Cover pizza swirls with greased foil; let stand 20 minutes. Bake, covered, 20 minutes; remove foil and bake until golden brown, 15-20 minutes longer. Serve warm with Thousand Island sauce. Yield: 12 servings.
If your milk is too cold, you may not activate the yeast; if it's too warm, you may kill it. To be safe, use a thermometer. Allow the pizza dough to double in size before rolling it out, which may take anywhere between 2 and 4 hours depending on how warm your house is. Using a mezzaluna makes cutting the pizza swirls quick and effortless. If using prepared pizza dough, scatter 1 teaspoon caraway seeds on top before layering with corned beef and cheese.
Originally published as Corned Beef Pizza Swirls in Taste of Home February/March 2018

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