Baked Reuben Loaf
Ready In: 40 mins
Yields: 1 loaf
Ingredients
- 1 (11 ounce) can Pillsbury refrigerated crusty french loaf
- 8 ounces deli sliced swiss cheese or 8 ounces deli sliced provolone cheese
- 6 ounces thinly sliced deli corned beef
- 1⁄2 cup sauerkraut, rinsed, drained and squeezed dry
- 1⁄4 cup bottled thousand island dressing
- olive oil flavored cooking spray
- 3 tablespoons white cornmeal
Directions
- Preheat oven to 350 degrees.
- Carefully unroll bread dough. Layer Swiss cheese over dough leaving about one inch free all around the edges.
- Layer the corned beef to cover the dough leaving about one inch free all around the edges (think pizza).
- Spread thousand island dressing over corned beef.
- Sprinkle sauerkraut evenly over dressing.
- Roll up jellyroll style lengthwise, then pinch seam edge to seal.
- With seam side up, fold and pinch ends over to seal.
- Line a cookie sheet with parchment paper, spray with olive oil spray, and sprinkle with half of cornmeal.
- Transfer loaf to parchment paper, seam side down.
- With a sharp knife, cut several slashes crosswise into top layer of dough.
- Spray loaf with olive oil spray and sprinkle lightly with remaining cornmeal.
- Bake for 25 to 35 minutes or until golden brown.
- Wait at least 10 minutes to slice.
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