Delicious buttery keto pastry dough wrapped around the fillings of a classic Reuben sandwich. And sugar-free Russian dressing to dip it in too! This is the stuff my low carb dreams are made of.
Preheat the oven to 350F. Follow the directions to make the dough. Brush a large piece of parchment paper or a silicone liner with oil and turn out the dough onto this surface.
Cover with another piece of parchment and roll out to a 16x10 inch rectangle. Cut strips on the diagonal down the long sides of the rectangle, about 1 inch wide and 3 inches long.
Mound the chopped corned beef down the center of the rectangle. Top with slices of Swiss cheese and the sauerkraut.
Fold the strips of dough over the filling so that the ends overlap. Pinch the dough on the ends to seal. Sprinkle the top with caraway seeds and press lightly to adhere.
Bake 25 to 35 minutes, until the dough is golden brown. Remove and let cool at least 15 minutes before slicing.
Sugar-Free Russian Dressing:
In a medium bowl, whisk together the mayo, pickle, tomato paste, sweetener, cumin, and cloves. Serve on the side with the stromboli.
Notes
Serves 8 (stromboli + dressing). Each serving has 4.16g NET CARBS. Stromboli per serving: Food energy: 349kcal Total fat: 25.63g Calories from fat: 230 Cholesterol: 90mg Carbohydrate: 6.31g Total dietary fiber: 2.63g Protein: 18.97g Russian Dressing per serving: Food energy: 71kcal Total fat: 7.44g Calories from fat: 66 Cholesterol: -- Carbohydrate: 0.67g Total dietary fiber: 0.19g Protein: 0.14g