Reuben Stromboli


  • 1 Our Family® Flat Cut Corned Beef Brisket
  • Our Family® All-purpose Flour, for dusting
  • 1 pizza dough ball (16 oz.), thawed if necessary
  • 6 Our Family® Swiss Cheese Slices
  • ¾ cup Our Family® Shredded Whole Milk Mozzarella Cheese
  • ½ cup drained Our Family® Refrigerated Sauerkraut
  • 2 Tbsp Our Family® Unsalted Butter, melted
  • 1 tsp fennel seeds
  • ¾ cup Our Family® Thousand Island Dressing
Chef's Tip

Use remaining corned beef in a traditional corned beef hash for breakfast or on slider buns with your favorite toppings for a simple dinner. About 5 ounces thick-sliced deli corned beef can be substituted for the fresh corned beef!


  1. Prepare corned beef with spice packet as label directs.
  2. Preheat oven to 400°; line rimmed baking pan with parchment paper. Chop 1 cup corned beef; reserve remaining corned beef for another use.
  3. On lightly floured work surface, roll or stretch dough to 15 x 10-inch rectangle. Leaving ½-inch border, top dough with cheeses, sauerkraut and chopped corned beef. Brush edges of dough with some butter; starting from long end, roll up. Fold under and pinch dough on ends of roll to seal; place stromboli, seam side down, on prepared pan. Brush stromboli with remaining butter; sprinkle with fennel seeds.
  4. Bake stromboli 20 minutes or until golden brown; let stand 5 minutes. Cut stromboli diagonally into 12 slices; serve with dressing for dipping.

Approximate nutritional values per serving (2 slices stromboli, 2 tablespoons dressing): 501 Calories, 30g Fat, 11g Saturated Fat, 62mg Cholesterol, 1139mg Sodium, 39g Carbohydrates, 2g Fiber, 6g Sugars, 6g Added Sugars, 18g Protein

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