Description

Reuben Garbage Bread is a savory, rolled pizza dough filled with classic Reuben sandwich ingredients including shaved corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing. Baked until golden and finished with a buttery, lightly sugared crust, this dish offers a hearty and flavorful twist on a beloved deli favorite. Perfect for a crowd or casual meal, it’s easy to prepare and serves six generous portions.

Ingredients

Scale

For the Dough and Filling:

1 lb pizza dough (plus ingredients needed to make pizza dough if preparing from scratch)
1 lb corned beef, shaved
1 cup sauerkraut, drained
8 slices Swiss cheese
⅓ cup Thousand Island dressing

Topping:

1 tablespoon butter
1 teaspoon pure cane sugar

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Instructions

Preheat the oven: Preheat your oven to 425°F (220°C) and line a 9×13-inch baking sheet with parchment paper to prevent sticking and ensure quick cleanup.
Prepare the dough base: Roll out the pizza dough on the parchment-lined baking sheet so that it fits neatly within the 9×13-inch area, creating an even layer.
Apply the dressing: Spread the Thousand Island dressing evenly over the dough surface, leaving a 1-inch border around the edges clear of dressing to help with sealing the roll.
Add the fillings: Layer the shaved corned beef evenly over the dressing, followed by the drained sauerkraut, and finally lay the slices of Swiss cheese on top of the sauerkraut.
Form the roll: Starting from the long side, carefully roll the dough over the fillings, ensuring the fillings stay inside. Pinch the edges tightly to seal the roll, making sure the seam side is down on the baking sheet to prevent it from opening during baking.
Bake initially: Place the rolled loaf in the preheated oven and bake for 12 to 15 minutes until the dough is cooked through and starting to turn golden.
Add butter and sugar topping: Remove the bread from the oven, gently spread a tablespoon of butter over the crust, and sprinkle with a teaspoon of pure cane sugar for a subtle sweetness and enhanced crust color. Return the bread to the oven and bake for an additional 2 minutes.
Cool and serve: Carefully take the bread out of the oven and let it cool on the baking sheet for about 5 minutes before slicing and serving to lock in flavors and make slicing easier.

Notes

Make sure the sauerkraut is well drained to prevent the dough from becoming soggy.
You can substitute Thousand Island dressing with Russian dressing if preferred for a slightly different flavor profile.
Use fresh pizza dough or store-bought dough depending on convenience.
Letting the bread rest before slicing helps maintain its shape and prevents fillings from spilling out.
This dish is best served warm but can be reheated with a brief bake or toaster oven session for crispy edges.