Reuben Rolls
These reuben rolls feature pizza crust stuffed with corned beef, Swiss cheese, sauerkraut and a caraway-seed dressing. They will disappear in a matter of minutes!
When I go out to eat, I naturally gravitate to two sections on the menu (especially if it’s lunchtime): burgers and sandwiches. Part of the reason is that they’re usually served with French fries, and the other is that, well, I just LOVE burgers and sandwiches! One of my favorite sandwich indulgences is a huge Reuben piled high with corned beef and Swiss cheese. So good!
Anytime I can find a way to incorporate those flavors into another meal, I’m all for it! Remember the hot reuben dip from a few years ago? Still one of my all-time favorites! A couple of months ago, my mom made these reuben rolls as an appetizer for Sunday dinner. They were gone in literally 15 minutes and everyone continued to talk about them for weeks later. So, I naturally had to make them again and be sure to share them with you!
These reuben rolls are stuffed with chopped corned beef, shredded Swiss cheese, sauerkraut and a dressing made from mayonnaise, Dijon mustard and caraway seeds.
An added bonus is the shortcut of using refrigerated pizza dough, which makes these come together incredibly fast. I’m sure you could easily play around with the crust and use a number of different things – homemade pizza dough, frozen bread dough, crescent rolls, puff pastry – they would all be delicious!
These reuben rolls definitely have a spot on my “go-to” list of party foods that are great for a crowd (you could easily scale this way, way up to feed more people!).
Based on the way they’ve been gobbled up before Sunday dinners, I’d say they’d be a massive hit at pretty much any party, hands down.
Four years ago: Chicken Fried Steak with Sawmill Gravy
Reuben Rolls
Ingredients
- â…“ cup (74.67 g) mayonnaise
- 1 tablespoon Dijon mustard
- ½ teaspoon (0.5 teaspoon) caraway seeds
- 4 ounces (113.4 g) deli corned beef, finely chopped
- 4 ounces (113.4 g) Swiss cheese, shredded
- 1 cup (142 g) sauerkraut, rinsed, drained and patted dry with paper towels
- 10 ounce (283.5 g) tube refrigerated pizza crust dough
Instructions
- Preheat oven to 450 degrees F.
- In a medium bowl stir together the mayonnaise, mustard and caraway seeds to combine. Add the corned beef, Swiss cheese and sauerkraut and mix together until evenly blended.
- Gently press and stretch the pizza dough into a 14x12-inch rectangle. Cut in half lengthwise. Divide the filling in two and spread on each piece of dough, leaving a 1-inch border along all sides. Starting from the long side, roll up tightly, then pinch the seams and ends to seal.
- Carefully transfer the rolls to a large ungreased baking sheet. Bake for 10 to 15 minutes, or until golden brown. Allow to sit for 5 minutes, then slice and serve! (I didn't do this, but a little bowl of Thousand Island dressing for dipping would work well with these.)
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I have never bought sauerkraut, and wondered if it would be in a can or refrigerated package. I wasn’t sure of the difference, and I think I have seen both options. Â Just wondering what kind of sauerkraut you used in the recipe. Â Thanks!
Hi Erica, It can be purchased in a can, jar, or bagged in the refrigerator section (near the refrigerated pickles). Any of those would work.
I’m thinking I might toss the rinsed sauerkraut into my salad spinner to get rid of a bunch of moisture and then apply paper towels.
Do you think these would work well with puff pastry sheets?
I think I would make Thousand Island dressing for a dipping sauce…
Thanks
Hi Paule, Yes, I think puff pastry would work great!
I imagine the Hungry Dad would elbow people outta the way to get to these rolls :)
Yum! I’ve done these but egg roll style, you should try that next!
Yum! Funny enough, I’m sharing a Reuben Dip next week! I think Reubens in all shapes and forms are an amazing idea. They are so sinfully delicious! I’m going to have to try these for our next party!
YUM! One of my favorite dips is the reuben dip for my little crock pot dipmaker. It’s great. I found a restaurant serving reuben egg rolls for St. Patty’s (they were sooo good but a little greasy) and that made me want to find a way to make them and here they are! So much easier with the pizza dough than frying up the wonton wrappers. Thanks for posting this :)
I definitely gravitate towards a good Reuben sandwich too and some restaurants make them better than others. But you had me at the words Reuben rolls! I love making little bite-size tasty treats for guests and I think these would definitely WOW a crowd!! Pinning!!
These make reubens, sauerkraut and all, look like they’d be delicious for breakfast ;) WOW! I can see why they’d be gone in minutes. While I’m sure the caraway dressing adds a great flavor to these little gems, I’m inclined to use the standard thousand island dressing in place of it (I am not a fan of caraway seeds in anything). But I always like to try recipes as written the first time I make them, so maybe I’d just leave out the caraway seeds, and then possibly tweek it. Enjoy your day!
Ohhh my, love this idea… Mouthwatering! So smart to use the pizza dough!