Reuben Stromboli

**The Reuben, Upgraded:** This reuben stromboli has every flavor of a classic Reuben sandwich — corned beef, Swiss, sauerkraut, thousand island, mustard — wrapped in golden, crispy dough. Same flavors, way more impressive.

**One Bowl Filling:** The entire filling comes together in a single bowl with no cooking. Mix, portion, and fill — that’s it.

**Ready in Under an Hour:** From stretching the dough to pulling it out of the oven, this stromboli is done in under an hour. Real results with minimal effort.

**Feeds a Crowd:** One stromboli slices into 4–6 generous portions. Double the recipe for a party platter that disappears in minutes.

**Deli-Quality Ingredients:** Uncle Giuseppe’s corned beef, Swiss, and fresh dough are all available at the deli and bakery counter — one stop, no hunting for specialty items.

**Leftover Magic:** Sliced and reheated the next day, this stromboli is somehow even better. The flavors meld overnight and the dough crisps back up beautifully in the oven.

**Endlessly Customizable:** Swap in pastrami for corned beef, try provolone instead of Swiss, or add a layer of coarse-grain mustard under the filling for extra punch.

Perfect For Game Day, Parties & Family Dinners

This Reuben Stromboli recipe is the go-to for:

**Game Day:** Slice into thick rounds and serve with extra thousand island for dipping. It holds at room temperature better than a sandwich and travels well.

**Party Platters:** Make two or three, slice them up, and arrange on a board. Looks like you spent hours — took you forty minutes.

**Family Dinner:** One stromboli is a complete dinner for a family of four. Serve with a simple salad or a cup of soup.

**St. Patrick’s Day:** The natural corned beef connection makes this the perfect St. Patrick’s Day centerpiece that isn’t a boiled dinner.

**Meal Prep:** Bake Sunday, slice and refrigerate. Reheat slices through the week for a lunch that beats anything from the deli down the street.

**Potlucks:** Sliced stromboli travels better than most dishes, holds its shape on a platter, and appeals to almost everyone.

Ingredient Tips for Success

**Drain the Sauerkraut Thoroughly:** This is the most important prep step. Wet sauerkraut makes the filling soggy and the dough won’t seal properly. Drain in a strainer and then squeeze firmly with your hands or a clean towel.

**Fresh Dough from Uncle G’s:** The fresh pizza dough ball from Uncle Giuseppe’s bakery is the exact dough used in-store. Pick it up at any location and let it come to room temperature for 20–30 minutes before stretching — cold dough fights you.

**Chop the Corned Beef:** Roughly chop rather than shred so the filling holds together as a cohesive mass and doesn’t spill out during folding.

**Shred the Swiss:** Shredded Swiss distributes more evenly throughout the filling and melts more uniformly than sliced cheese.

**Don’t Overfill:** 10 oz of filling is the right amount. More than that and you won’t be able to seal the dough, and the bottom will get soggy before the top browns.

Pro Tips

**Score Generously:** Four scores across the top aren’t just decorative — they let steam escape so the interior cooks evenly and the dough doesn’t balloon and burst.

**Seal the Seam Tight:** Place the stromboli seam-side down in the pan and press the ends under firmly. A loose seal means filling leaks out and the bottom gets greasy.

**Grease the Pan:** Don’t skip greasing the baking pan. The bottom needs direct contact with a lightly oiled surface to get that crisp, golden underside.

**Egg Wash Generously:** A thorough egg wash — not a light brush — is what produces the deep, lacquered golden color on top. Get into the scores too.

**Check the Bottom:** Lift one end with a spatula before pulling from the oven. The bottom should be golden and set, not pale or soft.

**Rest Before Slicing:** Five minutes of resting lets the filling firm up slightly so you get clean slices instead of filling spilling out the moment you cut it.

Serving Suggestions

Slice and serve with a ramekin of extra thousand island dressing on the side for dipping. A sharp deli mustard alongside is a great second option for people who want less sweetness. A simple green salad or coleslaw pairs naturally given the Reuben flavor profile. For a full game-day spread, serve alongside potato chips, pickles, and cold drinks — the stromboli is the centerpiece. For a sit-down dinner, a bowl of tomato soup or French onion soup next to a thick slice is a combination that works remarkably well.

Storage & Reheating

**Storage:** Wrap leftover slices in foil or store in an airtight container in the refrigerator for up to 3 days.

**Reheating in the Oven:** Place slices on a baking sheet and reheat at 325°F for 10–12 minutes. The dough crisps back up and the cheese re-melts perfectly.

**Avoid the Microwave:** The microwave softens the dough and makes the filling watery. The oven is always the right call.

**Freezing:** Fully baked and sliced stromboli freezes well for up to 2 months. Wrap portions individually in foil, then store in a freezer bag. Reheat from frozen at 350°F for 15–18 minutes.

**Make-Ahead:** Assemble the stromboli completely, wrap in plastic wrap, and refrigerate unbaked for up to 24 hours. Egg wash, score, and bake directly from the refrigerator — add 3–5 minutes to the bake time.

Variations to Try

**Pastrami Reuben:** Swap corned beef for pastrami for a smokier, more peppery profile. Everything else stays the same.

**Rachel Stromboli:** Use sliced turkey instead of corned beef and coleslaw instead of sauerkraut — the turkey Reuben variation wrapped in dough.

**Spicy Reuben:** Add sliced pickled jalapeños to the reuben stromboli filling and swap deli mustard for spicy brown. A small addition that makes a big difference.

**Double Cheese:** Add a layer of provolone along the outer edge of the filling before folding for an extra-cheesy pull when you slice it open.

**Pizza Dough Swap:** Use Uncle Giuseppe’s whole wheat dough ball for a slightly nuttier, heartier crust that holds up especially well as leftovers.

**Mini Stromboli:** Divide the dough into four 2.5 oz portions and make individual stromboli for a party appetizer format. Reduce bake time to approximately 18–20 minutes.

Frequently Asked Questions

**What’s the difference between a stromboli and a calzone?**
A stromboli is rolled like a log with the filling inside and scored on top, while a calzone is folded in half like a turnover and crimped at the edges. Both use pizza dough, but the Reuben filling works better in a stromboli because the roll shape keeps the filling evenly distributed in every slice.

**Can I use store-bought dough?**
Yes, any fresh pizza dough works. Uncle Giuseppe’s fresh dough balls are available at all locations and are the exact dough used in-store, but any fresh dough ball from a grocery bakery will produce good results. Avoid refrigerated tube dough — the texture is too soft and the flavor is different.

**Why do I need to drain the sauerkraut so thoroughly?**
Sauerkraut holds a significant amount of liquid. If that liquid gets into the filling it will prevent the dough from sealing, make the bottom soggy, and steam the interior instead of letting it bake properly. Drain in a strainer, then squeeze firmly — more liquid will come out than you expect.

**What temperature should the dough be when I stretch it?**
Room temperature. Cold dough is elastic and will spring back when you try to stretch it. Let the dough ball sit at room temperature for 20–30 minutes before stretching and it will relax and stretch to size easily.

**How do I know when the reuben stromboli is done?**
The top should be deeply golden brown and the scores should look set and slightly crisp at the edges. Check the bottom with a spatula — it should also be golden, not pale. If the top is browning too fast, tent loosely with foil for the last 5 minutes.

**Can I make this ahead for a party?**
Yes. Assemble fully, wrap in plastic wrap, and refrigerate for up to 24 hours unbaked. Egg wash and score right before baking. You can also bake it the day before, refrigerate whole, and reheat at 325°F for 15 minutes before slicing.

**Can I double the recipe?**
Absolutely. Make two separate stromboli rather than one oversized one — they’ll bake more evenly. Bake time stays the same at 35 minutes.

**Where can I get the ingredients?**
All ingredients — fresh dough, corned beef, Swiss cheese, sauerkraut, and condiments — are available at Uncle Giuseppe’s Marketplace locations across Long Island NY, New Jersey, and Westchester County.