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Reuben Stromboli
I love this quick-to-fix, layered Reuben stromboli. I used another sandwich recipe as a guide but made it with Reuben fixings. Switch things up by using sliced turkey and coleslaw instead of corned beef and sauerkraut. —Joan Hallford, North Richland Hills, Texas
Ingredients
- 1 sheet frozen puff pastry, thawed
- 2/3 cup Thousand Island salad dressing, divided
- 3 tablespoons dill pickle relish
- 1/2 pound thinly sliced deli corned beef
- 1/2 pound thinly sliced deli pastrami
- 4 tablespoons spicy brown mustard
- 8 slices Swiss or fontina cheese
- 1-1/2 cups sauerkraut, rinsed and well drained
- 1 large egg white, lightly beaten
- 2 teaspoons caraway seeds or sesame seeds
Directions
- 1. Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll into a 14x11-in. rectangle. Spread 1/3 cup dressing to within 1/2 in. of edges. Sprinkle with relish. Layer with corned beef, pastrami, mustard, cheese and sauerkraut. Roll up jelly-roll style, starting with a long side. Place on a parchment-lined baking sheet, seam side down; tuck ends under and press to seal.
- 2. Brush with egg white and sprinkle with caraway seeds; cut small slits on top. Bake until top is golden brown and pastry is cooked through, 40-45 minutes. Let stand 10 minutes before slicing. Serve with remaining dressing.
Nutrition Facts
1 piece: 491 calories, 32g fat (10g saturated fat), 50mg cholesterol, 1566mg sodium, 32g carbohydrate (4g sugars, 4g fiber), 18g protein.
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