Yield: Yield: 8–10 servings
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Preheat oven to 375°F. Roll out pizza dough into a rectangular shape, not too thin. Place a layer of pastrami, a layer of cheese and then another layer of pastrami over the pizza dough, leaving a 1-inch border. Squeeze excess liquid out of the sauerkraut. Add sauerkraut on top of the pastrami. Paint egg wash along one long side. Roll up pizza doll and pinch the ends. Brush egg wash over the whole Stromboli. Sprinkle caraway seeds over the egg wash. Bake on a parchment-lined baking sheet for 20–25 minutes. Remove Stromboli from oven. Allow to cool for 15 minutes before slicing. Serve with dressing. CCP: Final internal cooking temperature much reach a minimum of 145°F, held for a minimum of 15 seconds. CCP: Product must be cooled to a maximum internal temperature of 41°F or less, within 4 hours.
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. In a small bowl, combine mayonnaise, ketchup, minced pickles, minced onion, and Worcestershire. Refrigerate until needed. CCP: Product must be cooled to a maximum internal temperature of 41°F or less, within 4 hours.