Here’s a Stromboli with a little St. Patrick’s Day twist. It has all the great flavors of the classic Reuben sandwich, making it the perfect easy weeknight meal for St. Patrick’s Day or any day, for that matter. Use the parchment to help you roll it over.

Serve warm with Thousand Island or your favorite dressing. (Stacey Little / Southern Bite)

Reuben Stromboli

Prep time: 20 minutes

Cook time: 20 minutes

Serves: 6 to 8 servings

Ingredients

• 1 (11-ounce) can thin crust refrigerated pizza dough
• 1/2 cup Thousand Island dressing, plus more for dipping
• 1 pound thinly sliced corned beef
• 1 (7-ounce) package sliced Swiss cheese (about 11 slices)
• 1 1/2 cups firmly packed sauerkraut, thoroughly drained
• Caraway seeds (optional)

Instructions

1. Preheat the oven to 400 degrees and line a large baking sheet with parchment paper.
2. Open the can of pizza dough and stretch it thin and even on the parchment.
3. Spread the dressing on the dough, leaving about a 1-inch border around the edge.
4. Top with the corned beef, then cheese, then sauerkraut. It’s important that the sauerkraut be well-drained. Pressing it in a fine-mesh strainer, or running it through a salad spinner is a great idea. Too much moisture and your crust will be soggy.
5. Starting on one side, carefully roll the dough like a jelly roll. Slide to the middle of the parchment so that the seam is on the bottom. Stretch and tuck the ends under the stromboli. Cut several diagonal slits into the crust.
6. If you want even more authentic Reuben flavor, lightly spray the top of the dough with nonstick cooking spray and sprinkle it with caraway seeds.
7. Bake for 15 to 20 minutes or until deep golden brown.
8. Serve warm with extra dressing for dipping.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”