1poundof pizza dougheither homemade or store-bought, at room temperature
1/2poundof thinly sliced sliced corned beef
1/4poundor approximately 8 slices of imported Swiss cheese
1 1/2cupsof sauerkrautthoroughly drained and patted dry*
2tablespoonsof Dijon or stone ground mustard
1egg mixed with 1 tablespoon of water for an egg wash
2tablespoonsof caraway seedsfor garnish
3tablespoonsof sesame seedsfor garnish
1tablespoonof olive oil
Spicyoptional Russian or Thousand Island style dressing
Russian style dipping sauce:
1/4cupof plain yogurt
1teaspoonof garlic powder
Preheat the oven to 420°F and line a large baking sheet with parchment paper. Roll out the pizza dough and stretch it thin and even into a quasi rectangle shape. Place on a prepared baking sheet lined with parchment paper brushed with olive oil.
Layer with the corned beef, followed by the Swiss cheese. Brush the mustard on top to the Swiss cheese. Next, scatter the drained sauerkraut on top of the mustard. Be sure to leave a perimeter of about an inch or two all around. Grate some additional imported Swiss cheese on top of the sauerkraut.
Starting on side furthest from you, carefully roll the dough towards you like a jelly roll. The seam should ultimately end up on the bottom, laying directly on the parchment paper. Cinch the ends closed.
Brush the entire stromboli with the egg wash. Sprinkle the sesame seeds on top, followed by the carroway seeds. Cut several diagonal slits for vents along the top.
Bake for 20-30 minutes until golden brown (ovens vary). You should check it and rotate it as necessary for even cooking. Allow a couple of minutes to settle and cool. Slice and enjoy, served with spicy Russian style dipping sauce.
For dipping sauce:
Mix all ingredients together in a small bowl and enjoy. The sauce can be used immediately but for best results, refrigerate for at least 10 minutes before using.
*it’s very important that your sauerkraut be drained with no moisture left, otherwise the stromboli has the potential to be soggy. You can use a salad spinner or mesh strainer and pat dry with paper towels.