These Reuben Pizza Rolls are a quick and easy Irish inspired recipe in which corned beef, Swiss cheese and sauerkraut are rolled up inside pizza dough for a St. Patrick’s Day twist! This simple five ingredient recipe is ready to eat in less than 30 minutes.
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I love Reuben sandwiches. Something about the combining corned beef and Swiss cheese with sauerkraut and then grilling until the cheese is nice and gooey just makes my mouth water. But as much as I love them I rarely make them for dinner, because making and grilling individual sandwiches just makes me feel like a short order cook.
This recipe solves that problem by turning my favorite Reuben sandwiches into a Reuben pizza roll stuffed with corned beef, Swiss cheese and sauerkraut. All the ingredients are baked together for Reuben flavor in one quick and easy to make package.
These tasty little rolls can be dipped and enjoyed as an appetizer – I served them at our Super Bowl party this year. But they also can make a fun St. Patrick’s Day meal. The layers of cheese and corned beef are spiraled with sauerkraut and dipped into Russian dressing for a dinner that is sort of traditional but also totally different.
Reuben Pizza Rolls Ingredients
This meal is also one that is easy to put to together with only a few store bought ingredients. There are five simple ingredients in these Reuben pizza rolls:
- Pizza dough
- Corned beef
- Swiss cheese
- Russian dressing for dipping
Sure you could make this recipe more complicated by making your own pizza dough or your own dipping sauce, but the way I make these Reuben Pizza Rolls they are a 30 minute no fuss meal.
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How to Make the Reuben Rolls
The first step is to roll out the pizza dough into a rectangle/oval. I used a standard 1 pound bag of pizza dough from the grocery store, and rolled and stretched it until it was about 16 inches long and 6 inches wide.
Then I topped off the dough with the traditional Reuben ingredients. For the corned beef I used meat that was sliced thin from the deli. I piled on about half a pound of lunch meat. Next I topped the corned beef off with slices of Swiss cheese. I used just enough cheese to cover the meat in one layer.
The final ingredient to go into the rolls is the sauerkraut. It is a good idea to drain the sauerkraut before you spread it onto the pizza roll, because otherwise it will get really messy. I know this because I didn’t really drain my sauerkraut, and I regretted it. I’d suggest putting the sauerkraut in a colander and squishing it to get rid of most of the moisture. Then spread it out over the whole pizza roll. I used a small 8 ounce can of sauerkraut, which was plenty to give the rolls the classic Reuben flavor.
Once all the ingredients are layered in place it is time to roll up the dough tightly, along the long edge. Even if you drain the sauerkraut you will probably end up with some sauerkraut juice squishing out, but it won’t hurt anything. Once it is rolled up you want to cut it into about 12 slices. The easiest way to do that is to cut it in half, then half again, for four quarters. Then cut three slices from each quarter for 12 total rolls, each around an inch thick.
At this point in making the Reuben pizza rolls I wasn’t sure how it was going to turn out. Some of the slices, especially the ones from the ends of the rolls, looked misshapen and there was sauerkraut juice coating the pizza dough, and my hands. But I put the slices on a cookie sheet and baked them for 15 minutes, until they started to brown. When they came out of the oven they looked great – the dough rose, all the ingredients baked together and the slices came out looking like round pinwheels!
The sauerkraut juice made them stick to the cookie sheet a little bit, but they came right off with a spatula. The combination of the dough rising and the cheese melting made it all stick together in a pretty spiral. I served these Reuben pizza rolls with Russian dressing for dipping, and everyone at the party enjoyed them as an appetizer. They’d also be perfect for a quick and easy St. Patrick’s Day dinner.
- 1 pound pizza dough (store bought or homemade)
- 8 ounces corned beef
- 8 ounces Swiss cheese
- 8 ounce can sauerkraut
- Russian (or Thousand Island) dressing
- Preheat the oven to 400 F.
- Roll the pizza dough out into a large oval/rectangle, about 16 inches long and 6 inches wide.
- Cover the pizza dough with a the corned beef slices, keeping about 1/2 an inch away from the sides.
- Top the corned beef with a layer of Swiss cheese slices.
- Drain the sauerkraut. Then spread it over top of the cheese slices.
- Roll the pizza dough up length wise.
- Cut the long roll in half, and then in half again.
- You will have four more or less equal sized rolls, which you can cut into 3 slices each, for a total of 12 spirals, each about 3/4 of an inch to an inch thick.
- Put the spirals on a cookie sheet and bake for 15 minutes until the tops just start to brown.
- Serve with Russian or Thousand Island dressing for dipping.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 231 Total Fat: 12g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 37mg Sodium: 502mg Carbohydrates: 18g Fiber: 1g Sugar: 1g Protein: 11g
- You could use leftover Corned Beef from cooking a corned beef brisket, but you’d need to slice the corned beef very thinly. It is easier to let the deli do that than to do it at home.
- Shredded cheese would work well in the recipe too instead of sliced cheese.
- Some people serve Thousand Island dressing with a Reuben sandwich instead of Russian dressing.