REUBEN GARBAGE BREAD
All the flavors of the iconic deli sandwich rolled up into pizza dough studded with caraway seeds. Brushing the bread with a baking soda wash gives it that deep golden brown soft pretzel look-- a new alternative to brushing with butter or egg wash.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
- Whisk together the mayonnaise, ketchup, horseradish, onion powder, Worcestershire sauce, hot sauce and a pinch of salt in a small bowl. Season with additional salt if needed. Set aside
- Stir the baking soda into 1/3 cup of super-hot tap water until dissolved. Set aside.
- Put the sauerkraut into a large kitchen towel and wring it out over the kitchen sink to remove any excess liquid. Set aside.
- Sprinkle the dough all over with the caraway seeds then roll into a 20-by-14-inch rectangle on a lightly floured work surface. Some of the caraway seeds will fall away from the dough, but a lot of the seeds should work in as you roll it out. Arrange the pastrami evenly on one half of the dough, starting on the shorter end and leaving a 1-inch border on the sides. Spread half the sauce over the pastrami. Separate the cheese pieces and shingle them over the sauce. Scatter the sauerkraut on top. Working from the short side, tightly roll up the dough into a log, jelly roll-style. Pinch the open ends together to seal, then tuck them underneath the log.
- Transfer the log, seam side-down, onto the prepared baking sheet and brush all over with the baking soda wash (you will not use all the wash). Bake, rotating the pan halfway through, until the bread is deep golden brown, 40 to 50 minutes.
- Let the bread cool for 10 minutes. Slice into 8 pieces and serve warm with the remaining sauce.
RUEBEN LOAF
This makes a great appetizer and afternoon snack! It is also good using ham and cheese. beef and sauerkraut
Provided by NEHCTERG
Categories Bread Yeast Bread Recipes
Time 1h50m
Yield 6
Number Of Ingredients 11
Steps:
- In a large bowl, combine 1 1/2 cups flour, yeast, sugar and salt. Add warm water, mustard and butter; stir well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Cover and let rest for 10 minutes.
- On lightly floured surface, roll dough to a 10x15 rectangle. Layer corned beef, Swiss cheese, and sauerkraut in the center third of the rectangle. Use a knife to make cuts from filling to dough edge, approximately 1 inches apart. Folds strips across bread, alternating sides. Cover loaf and let rise in a warm area for 45 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Brush risen loaf with beaten egg. Bake in preheated oven for 30 minutes, until golden brown.
Nutrition Facts : Calories 694.4 calories, Carbohydrate 64.3 g, Cholesterol 161.3 mg, Fat 32 g, Fiber 3.4 g, Protein 35.3 g, SaturatedFat 14 g, Sodium 1556.2 mg, Sugar 5.3 g
STUFFED REUBEN MUSHROOMS
These are awesome! I made them for a Christmas party and they were a big hit! Everyone devoured them!
Provided by alligirl
Categories Lunch/Snacks
Time 35m
Yield 16 mushrooms, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Brush mushrooms or wipe clean with a damp cloth. Remove stems from mushrooms and discard.
- Fold and fit 1 slice of corned beef inside mushroom cap.
- Top with 1 teaspoons sauerkraut, 1/2 teaspoon salad dressing and approximately 1 teaspoon cheese.
- Place on an ungreased sheet pan.
- Sprinkle with chives.
- Bake at 350 for 20-25 minutes or until thoroughly heated.
REUBEN BREAD
This is great for a covered dish where you want to bring something really unique. A regular Reuben baked right into a loaf of bread.
Provided by Pa. Hiker
Categories Yeast Breads
Time 1h10m
Yield 7 serving(s)
Number Of Ingredients 11
Steps:
- In a mixing bowl combine 2-1/4 cups flour, yeast, sugar, butter, and salt.
- Stir in warm water until a soft dough is reach, adding only enough of the remaining flour as necessary.
- Turn out onto a lightly floured surface, kneading until smooth.
- Lightly grease a baking sheet and roll out the dough into a 14 x 10 in rectangle.
- Spread the dressing on the center third of the dough.
- Layer beef, cheese, and sauerkraut.
- Slide the edges of the dough every 1 in on both sides of the filling.
- Alternating sides fold the strips across the filling at an angle.
- Cover and let rest in a warm place for 15 minutes while warming the over to 400°F.
- Brush the top with the egg whites, then bake for 25 minutes, until lightly browned.
Nutrition Facts : Calories 401, Fat 14.6, SaturatedFat 6, Cholesterol 45.4, Sodium 963, Carbohydrate 50.4, Fiber 2.8, Sugar 4.2, Protein 16.2
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REUBEN STUFFED BREAD - MY CASUAL PANTRY
From mycasualpantry.com
4.5/5 (2)Total Time 40 minsCategory Main DishCalories 169 per serving
- Preheat oven to 425 degrees. On a sheet pan lightly brushed with oil, form the pizza dough into a rectangle. Spread the dressing over the top of the dough. Arrange a layer of cheese lengthwise down the middle of the dough. Next, layer the corned beef over the cheese. Spread the sauerkraut over the beef and cover with another layer of cheese.
- Using scissors, cut one-inch strips on each side of the dough, cutting from the outside towards the filling in the center. Starting at one end, pull one strip up and over the filling at a diagonal. Then, pull the strip of dough from the other side up and over the filling. Continue "braiding", alternatively pulling strips of dough from each side up and over the filling. At each end, pinch the dough together to seal.
- Brush the beaten egg over the top of the bread. Sprinkle with sea salt. Bake 20-25 minutes until golden brown and the cheese is melted. Remove from oven and let sit for 5 minutes. Slice and serve.
STUFFED REUBEN PULL-APART BREAD - AROUND MY FAMILY TABLE
From aroundmyfamilytable.com
Reviews 48Servings 8Cuisine AmericanCategory Appetizers
- Chop cheese and meat into bite size pieces and set aside. Slice bread all the way across every 1 inch, but don't cut all the way through the loaf. Then turn the loaf 90 degrees and do it again...creating a bunch of little square pieces of bread that are still connected at the bottom of the loaf.
- Using a basting brush, smear 1000 Island dressing on the inside of the bread and in between all the cuts. Stuff the cheese and meat into all the cuts. Stuff some deep and leave some more toward the top.
- Bake at 375 F for 10 minutes or so, until the cheese is hot and bubbly. Top with sauerkraut and serve warm.
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