Reuben Stromboli with Rye Dough

If you wrap rye bread around a Reuben sandwich, you will get a Reuben stromboli! Stuffed with Russian dressing, corned beef, Swiss cheese, and sauerkraut.

If you’ve been following my blog long enough, you know I take a liking to cooking unique recipes, but I particularly love ones inspired by St. Patrick’s Day. I am not entirely sure where the obsession came from, but I usually attribute it to the fact that it is a holiday that is usually only associated with corned beef and cabbage and since people won’t revolt if you serve something different (unlike Thanksgiving or Christmas) I felt compelled to expand its horizons.

St. Patrick’s Day also lends itself to endless creativity, between the lore of leprechauns, gold, and rainbows, to stews, soda bread, potatoes, and yes corned beef and cabbage. I never seem to run out of ideas! This year I made a Reuben inspired stromboli, complete with Russian dressing, Swiss cheese, sauerkraut, chopped corned beef, and even rye dough wrapped around it all.

Unfortunately I am not sure how many new St. Patrick’s Day recipes I will be sharing this year because starting today The Spiffy Cookie is getting a makeover! Finally after 9.5 years of running the same theme I finally bit the bullet and enlisted a professional to freshen things up around here.  Hopefully the only thing you will notice on your end is radio silence, but if something is glitchy you will know why. In the meantime, follow me on Facebook, Instagram, Twitter, and Pinterest @thespiffycookie as I will be resharing past favorites and general life photos.

Four years ago: Breakfast Quinoa Burrito Bowls

Five years ago: Slow Cooker Chicken Gyros

Six years ago: Smoked Sausage with Peppers and Onion

Eight years ago: Grilled Balsamic Chicken with Mozzarella and Pesto

Nine years ago: Cheesy Chicken, Bacon & Avocado Quesadillas

REUBEN STROMBOLI WITH RYE DOUGH

Serves 4

Ingredients:

DOUGH

1 pkg active dry yeast

1/2 cup warm water

1/2 tsp sugar

1/2 tsp salt

1 Tbsp olive oil

3/4 cups bread flour (or all-purpose flour)

1/2 cup rye flour

STROMBOLI

1/2 cup Russian dressing, plus more for serving

1 cup grated Swiss cheese

1/2 cup sauerkraut (I used Cleveland Kraut roasted garlic)

6 oz. chopped corned beef

1 egg, beaten

Dried carraway seeds (optional)

Directions:

1. In a medium bowl bloom yeast in water, approximately 5 minutes. Add sugar, salt, and oil followed by 1/2 cup of flour mixture at a time.
2. Knead by hand 20 times or until well incorporated, adding a little bit of extra flour (too sticky) or water (too dry) if necessary. Form into a ball, coat with oil on all sides and let rise for 20 minutes or until doubled.
3. Preheat oven to 500 degrees. Line large rimmed cookie sheet with parchment paper or spray lightly with non-stick cooking spray.
4. Spread pizza dough out on baking sheet to be approximately 10×16. Spread Russian dressing over 2/3′s of the dough lengthwise, leaving a 3×16 rectangle of plain dough along one of the edges. Top dressing with half the grated cheese, corned beef, and sauerkraut. Top with remaining cheese.
5. Brush the plain strip of dough with the egg. Fold in the other sides about an inch and brush them with egg. Roll up like a jelly roll* lengthwise starting along the long edge of dough topped with all the fillings and ending with the plain strip of dough on the bottom of the roll.
6. Brush the entire stromboli with egg and gently cut slats in the top of the dough every 1-2 inches. Sprinkle carraway seeds over top and bake 8-10 minutes or until bubbly and golden. Remove from oven, cool 5 minutes and slice into pieces. Serve with more Russian dressing.

*This is where using parchment paper is really handy because you can pick it up to help roll the dough.

Source: Adapted from my Pizza Dough, Homemade Stromboli and Buffalo Chicken Stromboli.