Reuben-Style Pizza

Name: Reuben-Style Pizza
Prep time: 20 min
Cook time: 15 min
Total time: 35 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 shredded Swiss cheese

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

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 shredded Swiss cheese

Directions

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.
Meanwhile, in a small bowl, beat cream cheese, soup and salad dressing until blended. In another bowl, toss bread cubes with melted butter.
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.

Nutrition Facts

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

Originally published as Cheesy Reuben Pizza in Taste of Home February/March 2014

Reviews

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Average Rating:

Catherine M

Sep 28, 2016

My family loved this and keep asking when I'm going to make it again! I did not have the cheese soup so I chopped up a few slices of American cheese and added that to the sauce. It was delicious! I like sapphirelee's suggestion to use a rye crust. Will look for that.
rinshin

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.
Theresa10000

Mar 29, 2014

We just loved this pizza. The only change I made was making the crust from scratch.
cketter6050

Mar 10, 2014

I make this using rye bread dough
sapphirelee

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.
angie_coop

Feb 1, 2014

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