Get ready to transform the classic Irish comfort food into a mind-blowing culinary adventure! This Corned Beef and Cabbage Stromboli isn't just another recipe - it's a flavor-packed journey that combines the rich, hearty tradition of Irish cuisine with a modern twist that will have your family and friends begging for seconds. Imagine tender corned beef, crispy cabbage, and melted Swiss cheese wrapped in a golden, crispy pizza dough, all brought together with a tangy Guinness mustard sauce that will make your mouth water before you even take the first bite!
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Cuisine: Irish
Serves: 6 servings
Ingredients
- 1 lb corned beef, sliced
- 2 cups cabbage, shredded
- 1 cup shredded Swiss cheese
- 1 pizza dough
- 1/4 cup Guinness beer
- 1/4 cup Dijon mustard
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small bowl, whisk together Guinness beer and Dijon mustard to create the Guinness mustard sauce. Set aside.
- Roll out the pizza dough on a lightly floured surface into a large rectangular shape, approximately 12x16 inches.
- Spread a thin layer of the Guinness mustard sauce across the center of the dough, leaving a 1-inch border around the edges.
- Layer the sliced corned beef evenly over the mustard sauce, ensuring even distribution.
- Sprinkle shredded cabbage over the corned beef, followed by the shredded Swiss cheese.
- Carefully roll the dough from the long side, creating a tight log, tucking in the ends to seal the filling.
- Transfer the stromboli seam-side down onto the prepared baking sheet.
- Brush the entire surface of the stromboli with beaten egg wash to create a golden, shiny crust.
- Using a sharp knife, make 3-4 diagonal slits across the top of the stromboli to allow steam to escape.
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and crispy.
- Remove from oven and let rest for 5-10 minutes before slicing.
- Slice into 6 equal portions and serve warm with additional Guinness mustard sauce on the side.
Tips
- Ensure your pizza dough is at room temperature for easier rolling and stretching.
- Don't overfill the stromboli - this can cause the dough to tear or not seal properly.
- For an extra crispy crust, brush the egg wash generously and make sure to create steam vents.
- Let the stromboli rest after baking to allow the cheese to set and make slicing easier.
- If you want extra flavor, consider lightly sautéing the cabbage before adding it to the stromboli.
- Use a sharp serrated knife for clean, even slices when serving.
- Serve immediately while the cheese is still melty and the crust is crisp for the best experience.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 25g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 95mg
