Reuben Calzone
All of the tastes of a Reuben rolled up in pizza dough!
| Prep Time | 20 minutes |
| Cook Time | 30-45 minutes |
| Servings |
calzone
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Ingredients
- 1 tube Pillsbury Classic Pizza Dough
- 3/4 lb. deli sliced corned beef
- 1 jar sauerkraut drained, rinsed and squeezed
- 1 med. onion diced
- 3 T. vegetable oil
- 1/2 lb. sliced swiss cheese
- 1 small egg beaten with 1/2 t. milk
- 1/2 t. caraway seeds
- 1 cup thousand island dressing
Ingredients
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Instructions
- Preheat oven to 350°F
- Heat oil on medium high heat in a skillet and add sauerkraut and onion. Cook until the kraut (squeeze as much liquid out of kraut as possible) begins to brown and onions are translucent. Allow to cool slightly.
- On floured surface - unroll pizza dough and roll into a rectangle approximately 16" x 8"
- On longest edge layer in this order, corned beef, kraut-onion mixture and then Swiss cheese.
- Roll crust away from you insuring that the roll stays tight. Place on a parchment lined baking sheet.
- Brush egg mixture over top of calzone. Make a few diagonal slits on top and then sprinkle caraway seeds on top.
- Bake in pre-heated oven for 35-45 minutes or until browned and pizza dough is cooked.
- Remove from oven - allow to cool 5 minutes before slicing and serve with a side of thousand island dressing.
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