Smoked Pastrami, Sauerkraut, Onion, & Cheese Stromboli

Sep 24, 2014 1 Comment

Cheese Stromboli

I said: Smoked Pastrami

The wife said: Sauerkraut

I retorted: Grainy mustard

Her words of wisdom: Stromboli

Conclusion: Thank us later

The long and short of this discussion is a recipe that reproduces the tastes of a Jewish Deli Pastrami sandwich with the richness of sautéed onions in a wrapped dough package.


The Necessities:

  • Store bought or homemade pizza dough
  • ½ lb smoke pastrami sliced
  • 10oz sauerkraut
  • 1 lb smoked paprika sheep’s milk cheese (sliced)
  • Whole grain mustard
  • Lrg yellow onion
  • 1 tbsp butter
  • Olive oil
  • Salt and pepper
  • 1 egg (beaten)


  • Preheat the oven to 400F.
  • Allow the dough to come to room temperature and roll out into a long rectangle.
  • Spread mustard over ¾ of the dough running lengthwise.
  • Top the mustard with ½ of the cheese, followed by a layer of pastrami, sauerkraut, sautéed onions, and then topped with the remainder of cheese. 
  • Brush the ¼ section of un-topped dough with egg.
  • Fold in the short ends of the dough – sort of like tucking in the ends of a burrito. Then roll the dough starting from the side with the topping, so that the egg-washed strip of dough is on the bottom. This will leave you with a long log-shaped form.
  • Transfer the stromboli to a parchment lined baking sheet.
  • Brush the dough with the remainder of the egg.
  • Then make a few slices in the dough to allow steam to escape.
  • Bake for 30 minutes, until bubbly, golden brown, and delicious.
  • Slice into rounds and enjoy!

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Appetizers, Entrees, Etc., Food Recipes, Side Dishes

One Response to “Smoked Pastrami, Sauerkraut, Onion, & Cheese Stromboli”

  1. Kitchen Belleicious says:

    this looks delicious! love the use of all of the ingredients together in a stromboli

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