Reuben Calzone

Preheat oven to 450 degrees and line baking sheets with Silpat or greased parchment paper (I did neither, but used a pizza stone). Roll dough out to about 1/4 inch thickness, then cut dough into 4 even pieces for smaller calzones (but you can make them bigger).

Spread some thousand island dressing in the center of the dough, using as little or as much as desired. Place some cheese on top 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 (use a papertowel to blot it). 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. It might be easier to point them up and pinch them at the top. Just close it somehow.

Repeat instructions for remaining calzones.

Gently spread a bit of olive oil on the outsides of the calzones before baking, and if desired, sprinkle with salt & pepper, onion powder, garlic powder, and paprika.

Slice 2 to 3 holes in the top of the dough so that steam can escape.

Place the calzones in the oven for 17-25 minutes, keeping an eye out for the dough to turn a nice golden brown color.

Remove from the oven and let cool for 5 minutes, then gobble up like a champ!