Name: Corned Beef and Cabbage Stromboli with Guinness Mustard Recipe
Prep time: 1 h 20 min
Cook time: 35 min
Total time: 1 h 55 min
Cuisine: Irish-American
Ingredients: 1/2 cup whole grain mustard; 2 tablespoons Dijon mustard; 1 tablespoon shallot (minced); 1 teaspoon light brown sugar; 1 pinch kosher salt; Caramelized onions (see notes); 7 ounces fontina cheese (sliced); Corned beef (leftover, cooked and sliced thin); 1 cup cabbage (leftover, cooked and coarsely chopped); 1 cup potatoes (cooked, crumbled and/or smashed); Kosher salt (to taste); Black pepper (freshly ground, to taste); 3/4 cup Irish cheddar (such as Kerrygold); 1 recipe whole wheat pizza dough; 1 egg (beaten with 1 tablespoon water); 3/4 teaspoon poppy seeds (for sprinkling)

Looking for a cozy, crowd-pleasing dish that turns your leftover corned beef and cabbage into something utterly irresistible? This Corned Beef and Cabbage Stromboli with Guinness Mustard Recipe does just that — a perfect blend of hearty Irish flavors wrapped in golden whole wheat dough.

The image shows a white circular plate on a white marbled surface holding six sandwich halves arranged in a loose circle around a small wooden bowl filled with grainy mustard sauce. Each sandwich half is made with a poppy seed-topped golden brown bread roll, sliced lengthwise to show layers inside. The sandwiches include layers of light pink deli meat, light melted cheese, and some have cooked cabbage with browned edges. A silver spreader knife rests inside the mustard bowl, which has a creamy yellow color with visible mustard seeds scattered throughout. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Corned Beef and Cabbage Stromboli with Guinness Mustard Recipe
Top Tip
How to Serve Corned Beef and Cabbage Stromboli with Guinness Mustard Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Corned Beef and Cabbage Stromboli with Guinness Mustard Recipe

Why You'll Love This Recipe

I can’t get enough of this stromboli — it transforms those humble leftovers into a melty, savory, handheld feast with a punch from the tangy Guinness mustard. It’s perfect for St. Patrick’s Day or anytime you crave comfort with a twist.

Easy Leftover Upgrade: Turns cooked corned beef, cabbage, and potatoes into something fresh and exciting.
Deliciously Cheesy: A blend of fontina and Irish cheddar melts beautifully inside.
Whole Wheat Dough: Adds a hearty, nutty flavor and extra fiber for a wholesome bite.
Guinness Mustard Boost: That signature sharp and slightly sweet mustard dip takes it to another level.

Ingredients & Why They Work

Gathering quality ingredients makes all the difference here, especially that tangy Guinness mustard and the mix of cheeses. If you’re using leftover corned beef and veggies, that’s even better — it saves prep time and deepens the flavor.

Flat lay of whole wheat pizza dough ball resting on a simple white ceramic plate, a small white bowl filled with whole grain mustard beside it, a smaller white bowl with creamy dijon mustard, thinly sliced caramelized onions arranged neatly on the side of another white plate, several slices of pale yellow fontina cheese fanned out on a white ceramic dish, thin slices of cooked corned beef stacked loosely on a white plate, coarsely chopped cooked cabbage piled gently in a white bowl, crumbled cooked potatoes in another white bowl, a small mound of shredded Irish cheddar cheese on a white plate, one whole uncracked brown egg placed on the white surface, a tiny sprinkle of poppy seeds scattered artistically in a small white bowl, and a few shallot slices arranged beside a pinch of coarse kosher salt and freshly ground black pepperall carefully arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Whole grain mustard: Provides a coarse texture and bold tang that anchors the Guinness mustard sauce.
Dijon mustard: Adds smooth heat and depth to balance the whole grain’s bite.
Shallot: Minced finely for a subtle onion sweetness in the mustard.
Light brown sugar: Just a touch to mellow out the sharpness with warmth.
Kosher salt: Essential for seasoning both filling and mustard to taste.
Whole wheat pizza dough: The sturdy yet tender crust that holds all the layers together with a nutty flavor.
Caramelized onions: Slow cooked to sweet, golden perfection, they add depth and savoriness.
Fontina cheese: Melts beautifully and adds a creamy texture inside the stromboli.
Leftover corned beef: Thinly sliced for easy rolling and delivering that classic St. Patrick’s Day star ingredient.
Cooked cabbage: Coarsely chopped leftovers keep their shape and flavor inside the stromboli.
Cooked potatoes: Crumbled or smashed to add comforting heartiness.
Black pepper: Freshly ground, it brightens flavors through the filling.
Irish cheddar (like Kerrygold): Offers sharpness and richness with authentic taste.
Egg wash: Creates a shiny golden crust and helps the poppy seeds stick.
Poppy seeds: A final decorative crunch and classic touch for the topping.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the joys of making this Corned Beef and Cabbage Stromboli with Guinness Mustard Recipe is how easy it is to customize. Whether you want to tweak the filling, try different cheeses, or amp up the mustard dipping sauce, this recipe welcomes your personal touch.

Variation: I love swapping out the Irish cheddar for a sharp aged white cheddar or even a smoky gouda to switch up the flavor profile. It adds a lovely twist that keeps every bite exciting.
Gluten-Free Option: Use your favorite gluten-free pizza dough to make this stromboli suitable for gluten-sensitive friends—just be sure to adjust the baking time if your dough brand suggests it.
Vegetarian Twist: Skip the corned beef and add hearty roasted mushrooms or seasoned jackfruit instead. The Guinness mustard still shines and brings that tangy pop you’ll crave.
Seasonal Spin: In spring, toss in some sautéed leeks or fresh herbs like thyme and parsley. It brightens the filling beautifully and gives it a fresh dimension.
Spicy Kick: Add a pinch of red pepper flakes to the Guinness mustard or sprinkle some cayenne over the filling before rolling. It’s a subtle heat that complements the savory elements perfectly.

Step-by-Step: How I Make Corned Beef and Cabbage Stromboli with Guinness Mustard Recipe

A close-up top view of a stainless steel pan with caramelized onions inside, showing one layer of thinly cooked onion slices in shades of golden brown, light tan, and deep brown, mixed with bits of cooked texture giving a slightly shiny look; a pair of metal tongs is holding some onions on the right side of the pan; the inside of the pan has some browned bits stuck, adding texture and color contrast against the shiny steel; the pan is placed on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up That Zesty Guinness Mustard

Start by combining ½ cup whole grain mustard, 2 tablespoons Dijon mustard, 1 tablespoon minced shallot, 1 teaspoon light brown sugar, and a pinch of kosher salt in a small bowl. Stir it all together until smooth. The shallot adds a nice punch while the brown sugar balances the tang of the mustards. Set this aside to let those flavors mingle — it’s worth the wait!

Step 2: Prepare Your Savory Stromboli Filling

Make sure your caramelized onions are ready—slow-cooked until they’re deep golden and sweet, about 30 to 40 minutes. Then, season your leftover cabbage and potatoes with kosher salt and freshly ground black pepper to taste. Layer your filling ingredients separately, so when you assemble, it’s easy to build those beautiful, distinct layers: corned beef sliced thin, coarsely chopped cabbage, crumbled or smashed potatoes, and the cheeses—7 ounces of fontina sliced and ¾ cup of Irish cheddar sprinkled evenly.

Step 3: Roll Out the Whole Wheat Pizza Dough

On a generously floured surface, roll your whole wheat pizza dough into a rectangle about 12 by 16 inches. This size is perfect for holding all that filling while still being easy to roll. Don’t rush this step—rolling evenly avoids thin spots that might leak. If the dough is springy and wants to shrink back, let it rest a few minutes and try again.

Step 4: Build Your Stromboli Layers

Spread a thin, even layer of your Guinness mustard over the dough, leaving a 1-inch border all around. This zingy layer keeps the flavors bright and moist. Then, lay the fontina cheese slices across the mustard. Next, add the sliced corned beef, followed by the seasoned cabbage and caramelized onions. Scatter the crumbled potatoes evenly, and finally, sprinkle the Irish cheddar on top. This layering ensures every bite is packed with savory, melty goodness.

Step 5: Roll Up and Seal Tight

Carefully roll the dough from one long edge to the other, keeping the filling snug inside. Pinch the edges firmly to seal so none of those cheesy, meaty treasures leak out during baking—and don’t forget the ends! A tight seal is key to getting that beautiful golden crust without any messy gushes.

Step 6: Prep for Baking with an Egg Wash and Poppy Seeds

Place your rolled stromboli seam-side down on a parchment-lined baking sheet. Brush the surface evenly with the beaten egg mixed with 1 tablespoon of water—this gives a gorgeous sheen and helps those poppy seeds stick. Sprinkle ¾ teaspoon poppy seeds over the top for a subtle crunch and a touch of visual charm.

Step 7: Bake Until Golden Perfection

Preheat your oven to 375°F. Pop the stromboli in and bake for 35 minutes. Keep an eye out for that golden-brown crust that’s firm to the touch and beautifully toasted. The internal filling will be delectably warm and melty—pure comfort food ready to be sliced and devoured.

Step 8: Cool, Slice, and Serve with Extra Guinness Mustard

Once baked, let the stromboli rest for 10 minutes—this resting time helps the filling set, so slices hold together better. Slice into 12 even pieces and serve warm with extra Guinness mustard on the side for dipping. Trust me, that mustard makes every bite sing!

Top Tip

These tips come from my own kitchen adventures, ensuring your Corned Beef and Cabbage Stromboli with Guinness Mustard Recipe turns out perfectly every time.

Use Leftovers Wisely: I always use leftover corned beef, cabbage, and potatoes for this recipe—it saves time and adds extra flavor depth that fresh ingredients sometimes can’t match.
Take Your Time with Onions: Caramelizing the onions low and slow for 30-40 minutes really brings out a sweetness that complements the tangy Guinness mustard beautifully.
Seal It Tight: When rolling and sealing the stromboli, pinch the edges well to avoid any filling leaking out during baking—this keeps that golden crust intact and your counters clean!
Don’t Skip the Egg Wash: Brushing the beaten egg with water over the dough before baking gives the crust a gorgeous glossy finish and a lovely crunch with the poppy seeds sprinkled on top.

How to Serve Corned Beef and Cabbage Stromboli with Guinness Mustard Recipe

This image shows a loaf of bread with a golden brown crust sprinkled with small black seeds, sliced diagonally on a light wooden board. Inside the bread are several visible layers: a white melted cheese layer on top, followed by thin slices of pink meat, some green leafy vegetables, and a dark brown spread or sauce layer. The bread looks soft and slightly fluffy inside with a smooth, shiny crust on the outside. A striped white and gray cloth is partially visible in the bottom part of the image. The photo has a simple, clean style, focusing closely on the bread and its layers. photo taken with an iphone --ar 2:3 --v 7

Garnishes

To make your stromboli even more inviting, sprinkle some fresh chopped parsley or chives over the sliced portions for a pop of green and fresh flavor. A few lemon wedges on the side can brighten and balance the rich, hearty filling as well.

Side Dishes

This stromboli pairs wonderfully with a crisp green salad tossed in a light vinaigrette or a bowl of Irish stew for a festive meal. Roasted root vegetables or a simple coleslaw are also excellent to round out the plate without overpowering the main star.

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap leftover stromboli tightly in plastic wrap or foil and store in the refrigerator. It will keep well for up to 3 days, making it a perfect next-day lunch or snack.

Freezing

You can freeze the stromboli either whole (unbaked) or after it’s baked and cooled. Wrap it securely with plastic wrap and aluminum foil to prevent freezer burn. It will keep for up to 2 months. Thaw overnight in the fridge before reheating to enjoy that fresh-baked taste.

Reheating

Leftover slices reheat best in a toaster oven or conventional oven at 350°F for about 10-12 minutes. This helps keep the crust crispy rather than soggy like a microwave would. Serve warm with extra Guinness mustard for dipping and enjoy!

Frequently Asked Questions:

Can I make the Guinness Mustard ahead of time?

Absolutely! The Guinness Mustard actually benefits from resting as it allows the flavors to meld together beautifully. You can prepare it up to a day in advance and keep it refrigerated until ready to serve.

What if I don’t have leftover corned beef or cabbage?

No problem! You can cook fresh corned beef and cabbage specifically for this recipe, just make sure they are fully cooked and cooled before assembling. Using leftovers is more convenient but fresh works just as well.

Can I use regular white pizza dough instead of whole wheat?

Yes, you can substitute with regular white pizza dough if you prefer. Whole wheat adds a nice nutty flavor and extra fiber, but white dough will still deliver a delicious stromboli.

Is this recipe suitable for a low lactose diet?

This recipe uses cheeses like fontina and Irish cheddar, which are relatively low in lactose. However, if you are very sensitive, you might choose lactose-free cheese alternatives or omit cheese portions as needed.

Final Thoughts

Making this Corned Beef and Cabbage Stromboli with Guinness Mustard Recipe has quickly become one of my favorite ways to transform leftovers into something truly special. The blend of hearty fillings, melty cheeses, and that zingy mustard dip create a comforting, satisfying meal that’s perfect for sharing. I hope you find as much joy and warmth in baking and enjoying this dish as I do—happy cooking!