All the reuben flavor, half the reuben calories. These lightened up two ingredient dough pastrami reuben bombs are just what you’ve been looking for!
A good reuben sandwich on rye bread is hands down one of my favorite cheat meals. Swiss cheese, thousand island dressing, pastrami/corned beef – it just doesn’t get better. As St. Patrick’s Day nears each year, I start to crave these sandwiches more and more. Why? I’m not sure. They are very “St. Patrick’s Day-y” to me. Anyone else? If you’re reading this and agreeing with me, you will want to add these to your St. Patrick’s Day menu stat.
How to make these pastrami reuben bombs
Combine 1 cup of nonfat Greek yogurt and 1 cup of self rising flour.
Mix self-rising flour and yogurt together. NOTE: it will be incredibly sticky. Like, ruin the entire batch because 80% of it will stick to your hands sticky. I use my KitchenAid mixer to do the mixing for me. If you don’t have access to a mixer, flour your hands and mix very slowly.
Separate dough into 6 equal parts, about 2 ounces each.
Roll each 2 ounce piece until thin and flat.
Cut 6 ounces of uncured pastrami into small squares, about 18 small pieces.
Cut 3 pieces of thin swiss cheese slices (I just Kraft brand) into quarters, making 12 pieces.
Stack each rolled out piece of dough with 3 of your cut up pieces of pastrami and 2 of the cut up pieces of swiss cheese.
Top each with ½ tsp of thousand island dressing (I use Kroger brand).
Top with a small spoonful of Sauerkraut.
Fold each corner of dough up and over the stack of pastrami, cheese, dressing and kraut and pinch together at the top to make a perfect dough crusted “bomb”.
Spray with cooking oil to crisp up the outside and sprinkle with poppy seeds.
Bake at 400 degrees for 20 minutes.
As my husband said while we were eating these, “these are the best things we’ve made since you joined WW”. Don’t take his word for it, though. Pair them with some pickles and a side of extra thousand island for dipping and thank me later. xoxo.
Two Ingredient Dough Pastrami Reuben Bombs
All the Reuben flavor, half the reuben calories. These lightened up two ingredient dough pastrami reuben bombs are just what you’ve been looking for!
Ingredients
- 1 cup Greek Yogurt nonfat
- 1 cup Self-Rising Flour
- 6 ounces Uncured Pastrami from Trader Joes
- 3 slices Thin Swiss Cheese slices, Kraft brand
- 3 tsp Thousand Island Dressing Kroger brand
- 6 tsp Sauerkraut
- 1/2 tbsp poppy seeds
Instructions
Combine 1 cup of nonfat Greek yogurt and 1 cup of self rising flour.
Mix self-rising flour and yogurt together. NOTE: it will be incredibly sticky. Like, ruin the entire batch because 80% of it will stick to your hands sticky. I use my KitchenAid mixer to do the mixing for me. If you don’t have access to a mixer, flour your hands and mix very slowly.
Separate dough into 6 equal parts, about 2 ounces each.
Roll each 2 ounce piece until thin and flat.
Cut 6 ounces of uncured pastrami into small squares, about 18 small pieces.
Cut 3 pieces of thin swiss cheese slices (I just Kraft brand) into quarters, making 12 pieces.
Stack each rolled out piece of dough with 3 of your cut up pieces of pastrami and 2 of the cut up pieces of swiss cheese.
Top each with ½ tsp of thousand island dressing (I use Kroger brand).
Top with a small spoonful of Sauerkraut, about 1tsp each.
Fold each corner of dough up and over the stack of pastrami, cheese, dressing and kraut and pinch together at the top to make a perfect dough crusted “bomb”.
Spray with cooking oil to crisp up the outside and sprinkle with poppy seeds.
Bake at 400 degrees for 20 minutes.
Recipe Notes
This recipe makes 6 sandwich bombs at 4 WW Smartpoints each, based on the ingredients that I use. If you use different ingredients, please alter accordingly.
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