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.
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.)
Note: You can assemble these up to a day ahead of time (make sure the sauerkraut is TOTALLY dry!) and refrigerate until ready to bake.Nutritional values are based on one serving