Corned Beef and Sauerkraut Stromboli
A hearty stromboli packed with corned beef, Swiss and American cheese, sauerkraut, and spicy mustard, baked until golden and served with Russian dressing.
- Prep30 min
- Cook25 min
- Total55 min
- DifficultyMedium
- Servings5
This stromboli is the ultimate way to transform leftover corned beef into a crowd-pleasing meal. Layers of tender meat, tangy sauerkraut, and gooey cheese are enveloped in a golden, flaky crust and baked to perfection.
For best results, use a large sheet of homemade or store-bought pizza dough and roll it tightly to keep all the fillings snug. Each slice is a perfect balance of savory, tangy, and creamy, with a hint of spice from the mustard and caraway seeds.
Ingredients
Servings
Converted amounts are rounded.
Method
- Roll out the pizza dough on a floured surface into a large rectangle. Spread a stripe of spicy mustard lengthwise along one edge, about 2–3 inches (5–7 cm) wide, using a pastry brush or spatula.
- Layer cubes of Swiss cheese over the mustard, then add a thin layer of drained sauerkraut, followed by the cubed or shredded corned beef, and finally the American cheese cubes. Repeat the layers until all fillings are used, keeping the stack compact.
- Beginning at the mustard-lined edge, carefully roll the dough forward, tucking in the fillings as you go. After each roll, add another thin stripe of spicy mustard on the exposed dough before continuing to roll.
- Transfer the stromboli seam-side down to a baking sheet lined with aluminum foil and lightly greased. Use a sharp knife to cut several small slits on the top to allow steam to escape.
- In a small bowl, beat the egg with a fork. Using a pastry brush, brush the entire surface of the stromboli with the beaten egg. Sprinkle the top evenly with caraway seeds.
- Bake in a preheated oven at 350°F for 20–25 minutes, until the crust is golden and crisp. Remove from the oven and let rest for 10–15 minutes before slicing.
- Slice the stromboli into thick pieces and serve warm with Russian dressing on the side for dipping, if desired.
💡 Tips
- For a cleaner slice, let the stromboli rest a full 15 minutes before cutting.
- If you like extra tang, add more spicy mustard in the layers.
- You can substitute the American cheese with provolone or mozzarella.
Inspired by a recipe from Tasty