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!
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.
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.