Before we moved to Minnesota, we had a house around the corner from a dive bar called Four Kegs, appropriately named because they only had four beers on draft. The Keg had been featured on Diners, Drive-Ins & Dives, and was supposedly one of Guy Fieri’s favorite places. One of the things the Keg was known for was their amazing Stromboli.
To say we spent a lot of time at the Keg would be an understatement. When we were especially busy, we would still manage to go in at least once a week. We went back to the Keg in December while we were visiting family, and it absolutely did not disappoint.
Recently, I started to wonder if I could make my own Stromboli. I found a good one on Pinterest, and surprise, it was actually pretty good! Not quite as good as the Keg, but a lot cheaper than flying back to order one there.
This recipe is for my St. Patrick’s Day Stromboli. Strombolis are super flexible, so if there is an ingredient you love more than another, load it up. The measurements don’t have to be exact. This should be a guide, not a rule book. You know your taste buds better than I do.
If you like your food spicy, increase the horseradish, or use a super spicy mustard. You can also add crushed red pepper before rolling it up.
- Refrigerated pizza dough
- All-purpose flour
- 1/3 cup whole grain mustard
- 1 tsp prepared horseradish
- Olive oil
- 2 lb corned beef
- 2 cups sauerkraut, drained
- 1/2 cup shredded cheese
1. Generously flour your work space before putting down the pizza dough. Add more flour as needed and work the dough into a rectangular shape.
2. Preheat the oven to 400 degrees. Spray a cooking sheet with olive oil.
3. Mix whole grain mustard with prepared horseradish. If necessary, add oil to make the mixture easy to spread. Spread the mixture on the dough.
4. Lay down the corned beef, leaving at least an inch on each side. (The corned beef I used in this recipe was a 3 lb corned beef brisket, cooked in the crockpot for 8 hours on low with a full bottle of pilsner and the spice packet that came with it.)
5. Spread the sauerkraut out on top of the corned beef. Add cheese on top of that. (I used vegan mozzarella style shreds from Trader Joe’s–I highly recommend this brand if you have a lactose sensitivity.)
6. Roll the dough away from you. When it’s rolled up, tuck the sides in toward the seam.
7. Place the Stromboli on the cooking sheet, seam down. Brush oil all over. Make small cuts on the top, about an inch apart. (Optional: garnish with parsley and garlic powder.)
8. Cook for about 35 minutes until golden brown. Start checking at 15 minutes. Different doughs will have different cooking times.
9. Let sit for 10 minutes before slicing. Enjoy!