Pastrami Stromboli Recipes

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REUBEN STROMBOLI



Reuben Stromboli image

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

1 sheet frozen puff pastry, thawed
2/3 cup Thousand Island salad dressing, divided
3 tablespoons dill pickle relish
1/2 pound thinly sliced deli corned beef
1/2 pound thinly sliced deli pastrami
4 tablespoons spicy brown mustard
8 slices Swiss or fontina cheese
1-1/2 cups sauerkraut, rinsed and well drained
1 large egg white, lightly beaten
2 teaspoons caraway seeds or sesame seeds

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.

PASTRAMI STROMBOLI



Pastrami Stromboli image

Hearty cheesy sandwiches ready in just 45 minutes! Enjoy this tasty stromboli made with Pillsbury™ refrigerated French bread and pastrami.

Provided by Pillsbury Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 6

1 can (11 oz) refrigerated Pillsbury™ Original French Bread
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/2 lb. thinly sliced pastrami
1 (6-oz.) pkg. sliced provolone cheese
1 cup french fried onions (from 2.8-oz. can)

Steps:

  • Heat oven to 350°F. Spray cookie sheet with nonstick cooking spray. Carefully unroll dough onto sprayed cookie sheet. Press or roll to form 14x12-inch rectangle.
  • In small bowl, combine mayonnaise and mustard; blend well. Spread over dough to within 1 inch of all edges. Layer half each of the pastrami and cheese lengthwise in 5-inch-wide strip down center of dough to within 1 inch of each short side, overlapping pastrami and cheese. Repeat layering with remaining pastrami and cheese. Sprinkle with onions.
  • Fold long sides of dough over filling; pinch edges in center to seal. Fold ends under 1 inch; seal. Cut several slits in top for steam to escape.
  • Bake at 350°F. for 26 to 30 minutes or until deep golden brown. Cool 5 minutes. Cut into crosswise slices.

Nutrition Facts : Calories 575, Carbohydrate 46 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 30 g, SaturatedFat 12 g, ServingSize 1 serving, Sodium 1810 mg, Sugar 2 g

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