REUBEN STROMBOLI
I love this quick-to-fix, layered Reuben stromboli. I used another sandwich recipe as a guide but made it with Reuben fixings. Switch things up by using sliced turkey and coleslaw instead of corned beef and sauerkraut. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll into a 14x11-in. rectangle. Spread 1/3 cup dressing to within 1/2 in. of edges. Sprinkle with relish. Layer with corned beef, pastrami, mustard, cheese and sauerkraut. Roll up jelly-roll style, starting with a long side. Place on a parchment-lined baking sheet, seam side down; tuck ends under and press to seal. , Brush with egg white and sprinkle with caraway seeds; cut small slits in top. Bake until golden brown and pastry is cooked through, 40-45 minutes. Let stand 10 minutes before slicing. Serve with remaining dressing.
Nutrition Facts : Calories 491 calories, Fat 32g fat (10g saturated fat), Cholesterol 50mg cholesterol, Sodium 1566mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 4g fiber), Protein 18g protein.
CORNED BEEF STROMBOLI RECIPE BY TASTY
Here's what you need: corned beef, large pizza dough, sauerkraut, swiss cheese, american cheese, spicy mustard, egg, caraway seed, russian dressing
Provided by Mike Jarrett
Yield 5 servings
Number Of Ingredients 9
Steps:
- Roll out pizza dough into large square, then squeeze spicy mustard along the length of one side and use a pastry brush to 'paint' the mustard ~2-3 inches down the dough.
- Lay down Swiss atop mustard, followed by some sauerkraut, corned beef and American cheese. Repeat multiple times until you've used all the toppings - keep as compact as possible.
- Slowly roll forward, tucking in fillings as you go. Each time, add a thin stripe of spicy mustard, then repeat.
- Transfer to a tinfoil sprayed baking sheet and cut little slits in the top of my stromboli
- Take your egg and scramble and use a pastry brush to coat the entire stromboli. Sprinkle top with caraway seeds.
- Bake at 350°F for 20-25 minutes or until top is golden. Let sit to slightly cool for 10-15 minutes.
- Slice and serve with a side of Russian dressing for dipping (if desired).
Nutrition Facts : Calories 603 calories, Carbohydrate 9 grams, Fat 45 grams, Fiber 2 grams, Protein 38 grams, Sugar 4 grams
CORNED BEEF AND CABBAGE
Feed a crowd with Alton Brown's Corned Beef and Cabbage recipe from Good Eats on Food Network, made savory and tender from a simple brining process.
Provided by Alton Brown
Categories main-dish
Time P10DT3h30m
Yield 8 servings
Number Of Ingredients 27
Steps:
- Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.
- After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.
- Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
- After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.
CORNED BEEF AND CABBAGE I
What's more Irish than a traditional recipe for corned beef and cabbage? Serve with mustard or horseradish if desired.
Provided by Laria Tabul
Categories Main Dish Recipes Beef Corned Beef Recipes
Time 2h35m
Yield 5
Number Of Ingredients 4
Steps:
- Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
- Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
- Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.
Nutrition Facts : Calories 839.3 calories, Carbohydrate 68.9 g, Cholesterol 147 mg, Fat 41.3 g, Fiber 12 g, Protein 49.6 g, SaturatedFat 13.1 g, Sodium 3377.5 mg, Sugar 11.4 g
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REUBEN STROMBOLI - SOUTHERN BITE
From southernbite.com
5/5 (4)Estimated Reading Time 3 minsServings 6-8Total Time 40 mins
- Preheat the oven to 400° F and line a large baking sheet with parchment paper. Open the can of pizza dough and stretch it thin and even on the parchment.
- Spread the dressing on the dough leaving about a 1-inch border around the edge. Top with the corned beef, then cheese, then sauerkraut. It's very important that the sauerkraut be very well drained. Pressing it in a fine mesh strainer or even running it through a salad spinner is a great idea! Too much moisture and your crust will be soggy.
- 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. 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.
- Bake for 15 to 20 minutes or until deep golden brown. Serve warm with extra dressing for dipping.
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