Super Bowl Reuben Rolls

  • Yield: 20 servings


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