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Cook'n with Betty Crocker 
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Hearty Reuben Pizza |
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Serves: 8 Print this RecipeMarie Mickelson - Columbia Heights, Minnesota Bake-Off® Contest 34, 1990 Prize Winner Seven pizzas inspired by cuisines from around the world were among the 100 Bake-Off® finalists in 1990. This was one that also won a cash prize. Reuben sandwich lovers will agree it was an excellent choice. 1 (10-ounce) can refrigerated pizza crust 1 cup sliced onions 1 to 2 tablespoons margarine or butter 1/2 cup salad dressing or mayonnaise 4 1/2 teaspoons Dijon style mustard or Viennese mustard 2 cups (8 oz.) shredded Swiss cheese 8 ounces thinly sliced deli corned beef 1 cup sauerkraut, drained, squeezed dry 1/2 to 1 teaspoon caraway seed 1 dill pickle, cut crosswise into thin slices Heat oven to 425°F. Lightly grease 12-inch pizza pan or 13 x 9-inch pan. Unroll dough; place in greased pan. Starting at center, press out with hands. Bake at 425°F. for 9 to 12 minutes or until golden brown. In large skillet, cook onions in margarine until tender. In small bowl, combine salad dressing and mustard; blend well. Spread 1/4 cup dressing mixture over partially baked crust. Sprinkle with 1/2 cup of the Swiss cheese. Overlap corned beef slices over cheese and dressing, covering completely. Spread remaining dressing mixture over corned beef. Top evenly with cooked onion slices, sauerkraut and remaining 1 1/2 cups Swiss cheese. Sprinkle with caraway seed. Bake at 425°F. for an additional 10 minutes or until thoroughly heated and cheese is melted. Garnish with dill pickle slices. Nutrition Per Serving: Calories 360; Protein 17g; Carbohydrate 23g; Fat 22g; Sodium 1040mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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