Stromboli on a plate

CWA Service Partner, Cynthia Hawkins shares her favorite staple to any get together. 

From: Cynthia Hawkins

Prep Time: 20 Minutes

Cook Time: 20 Minutes



1 can or 11 oz. of thin crust pizza dough, refrigerated

1/2 cup Thousand Island or Russian dressing, plus more for dipping

1 lb. thinly sliced corned beef

7 oz. sliced Swiss cheese, about 11 slices or 1 package

1 1/2 cups sauerkraut, firmly packed and thoroughly drained

Caraway seeds (optional)



Preheat the oven to 400°F and line a large baking sheet with parchment paper. Open the can of pizza dough and stretch it thin and even on the parchment.

Spread the dressing on the dough leaving about a 1-inch border around the edge. Top with the corned beef, then cheese, then sauerkraut. It’s very important that the sauerkraut be very well drained. Pressing it in a fine mesh strainer or even running it through a salad spinner is a great idea! Too much moisture and your crust will be soggy.

Starting on one side, carefully roll the dough like a jelly roll. Slide to the middle of the parchment so that the seam is on the bottom. Stretch and tuck the ends under the stromboli. Cut several diagonal slits into the crust.

If you want even more authentic reuben flavor, lightly coat the top of the dough with melted butter and sprinkle it with caraway seeds.

Bake for 15 to 20 minutes or until deep golden brown.

Serve warm with extra dressing for dipping.


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