Reuben Calzone

Makes 8 calzones

Ingredients

Dough

1 1/3 cups warm water

2 ¼ teaspoons active dry yeast

 2 1/2 cups AP flour, plus more for dusting

1 cup rye flour

2 tablespoons olive oil, plus more for rising

1 tablespoon kosher salt

1 tablespoon sugar

½ teaspoon caraway seeds

Filling

1 lb. corned beef, chopped into bite sized pieces

1 lb. swiss cheese, shredded

2 cups Fizzeology Naked Sauerkraut, drained in a strainer

Sauce

½ cup mayo

2 tablespoons tomato paste

2 tablespoons sweet relish

1 clove garlic, finely grated

1 tablespoon red onion, finely grated

1 teaspoon white vinegar

Pinch of salt

Pinch of ground cloves

Directions

Dough

Combine water and yeast in the bowl of a stand mixer and let sit 5 minutes or until yeast is dissolved.  Add in olive oil, salt, and sugar and stir.

Add in flours and caraway seed.

Mix until ingredients are blended.

Knead on a board by hand 10 minutes or in the stand mixer on low speed using a dough hook until dough is smooth and elastic.

Prepare two medium sized bowls with olive oil.  Divide dough into two equal portions and shape each into a ball.  Put dough balls in bowls and flip until dough ball is coated with oil. Cover with plastic wrap and let sit in a warm place 1 ½ to 2 hours or until dough doubles in size.

Remove dough from the bowls and divide each ball in half (4 dough balls total), lightly dust with flour, cover with a towel or plastic wrap and let rise, 20 minutes.

Preheat oven to 450 degrees.

Divide each ball in half again and pat each piece into a thick circle, dust tops with flour. Let sit 5 minutes.

While dough rests, sauté corned beef on the stove top over high heat, 3 to 5 minutes.

Roll dough into 6-to-7-inch circle.  Stop and let the dough rest if it is difficult to stretch without tearing holes.

Add 2 oz. corned beef, 2 oz. swiss cheese, and ¼ cup drained sauerkraut just off center of each dough round. 

Fold dough over so the top half covers the bottom and seal the edges by pressing together. 

If there are any holes in the dough, squeeze the dough together to seal them.

Reduce heat of oven to 400 degrees.

Put calzones on a baking sheet and bake 20 to 25 minutes or until calzones are browned.

Remove from oven and let cool slightly before serving. 

Serve with dressing.

Reuben dressing directions.

Mix ingredients together in a small bowl. Let sit at least an hour for flavors to meld.