Reuben Calzones with Horseradish Carraway Dip

Dip:
The earlier you make the dip the better. The longer it sits, the better it tastes. Mix together all of the dip ingredients and refrigerate until the calzones are baked and ready to be served.

Crust:
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top and let stand 5-10 minutes, or until foamy.

Then stir the olive oil, honey and salt into the yeast mixture. Start to mix in all of the flours. When mostly mixed, transfer the dough to a mixer with a dough hook. Use the dough hook to finish mixing, then sprinkle in the dried oregano, garlic powder and onion powder.

Tip dough onto a floured surface and knead until the ball is smooth and the seasoning is mixed in. Put the dough in a large oiled bowl. Spray the dough with cooking spray or roll around in oil so it is completely covered. Cover with a towel or plastic wrap and let stand in a warm place for about an hour or until the dough has doubled in size.

When the dough is doubled, tip it out onto a lightly floured surface and divide the dough into two even sized pieces. Then form the two balls into a tight ball and let rise an additional 45 minutes to 1 hour.

Calzones:
(These directions are for 4 large calzones. One of these can feed 2 people)

Preheat oven to 400F.

Divide the dough into 4 even sized pieces. Try your best to roll each out into a thin 10-inch circle. Onto each dough circle… Spread 1/4 cup of the thousand island on one half/side of each of the pieces of dough (remember, you’ll be folding the other half of the dough circle over the covered side in a moment). Layer two pieces of Swiss cheese on top of that. On top of the cheese, layer 3 ounces of the corned beef. Top the corned beef with 1 cup of sauerkraut.

Fold the other half of the dough circles over the half with all of the fillings then pinch the edges so they are tightly sealed.

Poke the calzone a few times with a fork to allow steam to escape. Brush with egg wash and place calzone on a lightly greased baking pan. Bake for 20 minutes or until golden brown.