cheesy reuben calzones
1/2 pound sliced corned beef
1/4 pound Swiss or provolone cheese
½ cup sauerkraut, drained very well
Thousand Island dressing
Preheat oven to 450 degrees and line baking sheets with Silpat or greased parchment paper.
Cut dough into 2 even pieces, 4 if you want smaller calzones. Roll out into a circle to about 1/4 inch thickness.
Spread some thousand island dressing in the center of the dough, use as little or as much as desired. Place a piece of cheese on top of the mixture and top with 3 to 4 slices of corned beef, then a bit of sauerkraut, make sure to squeeze out excess liquid in sauerkraut before using.
Finish off the pile with another slice of cheese.
Fold dough over the filling and pinch the edges shut, making sure nothing can leak out.
Repeat instructions for remaining dough.
Gently spread a bit of olive oil on tops of calzones (plus the crust) before baking, and if desired sprinkle with salt & pepper, onion powder, garlic powder, and paprika (I did all these). I always think its better to season the crust and tops.
Place on baking sheet and slice 2 to 3 holes in the top of the dough so that steam may release.
Place the calzones in the oven for 12 - 15 minutes (depending on oven), then remove from oven and top with any remaining cheese. (I used cheddar cheese for variety).
Return to the oven for 5 to 10 more minutes; keep an eye out for the dough to turn a nice golden brown color. Remove from the oven and let cool for 5 minutes then slice in half.
Note: I used Whole Foods pizza dough. For me it just always tastes fresh, and it truly makes a perfect crust. The next time I make this I will try and use a whole wheat pizza dough for the texture, and a bit more thousand island dressing inside. I do think the swiss cheese tasted best. I might even add dill pickles to the inside this next time for that extra bite of twang.