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Reuben-Style Pizza

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.
  • Makes
    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

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.

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Reviews

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Average Rating:
  • Kris Hodges
    Mar 19, 2019

    P.S. I rewarmed it in the toaster oven and leftovers are great too! I had smoked my corned beef so it was really pastrami but made for great pizza with this recipe. A must try for anyone who loves corned beef and/or pastrami.

  • 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.