Reuben pizza rolls are a tasty spin on a classic Reuben sandwich made by wrapping corned beef, Swiss, and sauerkraut in pizza dough and baking to golden perfection.
And the results? Warm, individual-sized Reubens with a pizza dough crust. Enjoy them warm dipped in thousand island dressing. So yummy.
Now I have heard these delicious creations called reuben pizza rolls, Reuben roll-ups, and even Reuben stromboli. Whatever you call them, I know that you are going to love them!
Serve them up for lunch or for dinner. Or slice them and serve as an appetizer or finger food.
They make a great St. Patrick’s Day recipe or way to use leftover corned beef in the days following St. Patrick’s Day as well.
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Pizza Dough – We use premade dough from the grocery store but feel free to use homemade if you prefer.
- Corned Beef – Deli-style, thin sliced.
- Swiss Cheese – Corned beefs classic companion. We use sliced swiss from the deli but shredded works too.
- Sauerkraut – Make sure you drain your sauerkraut as much as possible because excess liquid can cause the crust to become soggy. I like to press the kraut firmly into a mesh strainer to squeeze out the liquid.
- Thousand Island Dressing – Russian would work well too.
How to Make A Reuben Roll with Pizza Dough
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Stir to combine the sauerkraut and thousand island.
Roll dough out into a large rectangle, approximately 12 inches by 9 inches. Cut the dough into eight equal rectangles.
Top each piece of dough with corned beef, sauerkraut, and Swiss cheese.
Roll up the dough from one short end to the other, tucking the sides as you roll to hold the ingredients inside. Place seam-side down on a prepared baking sheet.
Bake for 12 to 14 minutes, or until the crust turns golden.
Serve warm with a side of extra dressing for dipping and enjoy!
Refrigerate leftovers in an airtight container for up to two days.
Serve your Reuben roll ups with a side of extra dressing for dipping.
Cabbage and potatoes are an easy side dish that goes wonderful with these pizza rolls.
- 1 pound pizza dough (store-bought or homemade)
- 1 cup sauerkraut, well drained
- 2 Tablespoons Thousand Island dressing
- 1 pound deli-style corned beef, cut in half
- 4 slices Swiss cheese, cut in half
- Preheat your oven to 425°F. Line a large sheet pan with parchment paper and spritz with nonstick cooking spray; set aside.
- In a medium bowl, stir to combine the sauerkraut and the dressing. Set aside.
- Roll out the pizza dough into a large rectangle, approximately 12 inches by 9 inches. Cut the dough into eight equal rectangles.
- To each piece of dough, add corned beef, the sauerkraut mixture, and Swiss.
- Roll up the pizza dough from one short end to the other, tucking the sides as you roll to hold the ingredients inside.
- Place on the baking sheet with the seam-side down.
- Bake for 12 to 14 minutes or until the dough is golden.
- Serve warm, with additional dressing for dipping, if desired.
You can use leftover corned beef as well, simply chop or shred it into small pieces (since it is thicker). Then assemble the rolls as indicated in the directions above.
Refrigerate leftovers for up to two days.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 360
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.