Corned Beef Pizza Swirls

Corned Beef Pizza Swirls

You don't have to wait until St. Patrick's Day to enjoy this easy and delicious Reuben appetizer. Enjoy year round with the help of deli meat and cheese. 

Prep Time: 30 minutes
Cooking Time: 35 minutes
Servings: 12

2 teaspoons sugar
1 teaspoon active dry yeast
1 cup warm whole milk (110° to 115°)
1 tablespoon olive oil
2 teaspoons kosher salt
2 teaspoons caraway seeds
2-1/2 cups all-purpose flour

1/2 cup mayonnaise
3 tablespoons finely diced dill pickles
2 tablespoons ketchup
1 teaspoon brown sugar
1/2 teaspoon onion powder
1/4 teaspoon pepper
1/2 teaspoon Sylvia's Soulful Seasoned Salt
2 dashes Sylvia's Kickin' Hot Hot Sauce
Dash garlic powder

3/4 pound thinly sliced corned beef
1/2 pound thinly sliced lacy Swiss cheese


  1. Add sugar and yeast to warm milk; let stand 15 minutes. Beat yeast mixture, oil, kosher salt and caraway seeds until blended. Beat in flour, 1/2 cup at a time, just until combined. With oiled hands, place dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 2 hours.
  2. Meanwhile, mix all ingredients for Thousand Island sauce; refrigerate.
  3. Punch down dough. To assemble pizza swirls, turn dough onto a well-floured surface; roll into a 15x10-in. rectangle. Arrange corned beef and cheese slices to within 3/4 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Cut crosswise into 1-in. slices. Place slices, sides touching, on a parchment-lined baking sheet.
  4. Preheat oven to 375°. Cover pizza swirls with greased foil; let stand 20 minutes. Bake, covered, 20 minutes; remove foil and bake until golden brown, 15-20 minutes longer. Serve warm with Thousand Island sauce.

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