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.
Ingredients
1poundpizza doughstore-bought or homemade
1cupsauerkrautwell drained
2TablespoonsThousand Island dressing
1pounddeli-style corned beefcut in half
4slicesSwiss cheesecut in half
Instructions
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.
Notes
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.