Super Bowl Reuben Rolls

  • Yield 20 servings

These easy-to-make reubens are a snap to make using refrigerated pizza crust dough, and make a great pick up snack for the big game.


1/3 cup mayonnaise
1 1/2 tablespoons Dijon mustard
1/2 teaspoon caraway seeds
6 ounces corned beef, finely chopped
6 ounces Swiss cheese, shredded
1 cup drained sauerkraut
1 package refrigerator pizza crust dough


  1. Combine mayonnaise, mustard, caraway seeds, corned beef and cheese in bowl; mix well.  Rinse sauerkraut; drain.  Pat dry with paper towels.  Add to mixture; toss to mix.
  2. Unroll dough on large ungreased baking sheet, stretching to 12×14-inch rectangle.  Cut dough lengthwise in half.  
  3. Spoon half the mixture onto each rectangle, spreading to 1 inch from edges.  Roll as for jelly roll from long side to enclose filling; pinch dough to seal edges.  Arrange seam side down 3-inches apart.
  4. Bake at 400F for 10 minutes until golden brown.  Let stand for 5 minutes.  Cut into 1-inch slices. 
  5. May slice a little thicker and serve for lunch.


Recipe reprinted with permission from The Saturday Club’s Main Line Classics II:  Cooking Up A Little History (Wayne, Pennsylvania, 1996).



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