reuben calzones


day 2


Dough tip #1 If the dough is hard to roll out, let it rest a minute or so and try again.


Make these the night before for a quick oven to table meal


CORNED BEEF CALZONES These turnovers can be frozen and


reheated for an easy meal on the go. Serve with a side salad.


PREP TIME 20 MIN. – COOK TIME 20 MIN. READY IN 40 MIN. – SERVINGS 8


1 (16 oz) pkg uncooked pizza dough 2 tbsp flour 1 tsp caraway seeds 1 cup 1000 Island dressing


4 slices Swiss cheese 2 cups leftover corned beef, shredded 1 cup sauerkraut, rinsed and drained


STEP 2 Sprinkle ¼ tsp caraway seeds onto each round, pressing in lightly. Spread 3 tbsp of the dressing onto each calzone, leaving ½ inch space around the edges. Place 1 slice of cheese onto ½ of each circle, folding cheese if necessary to fit. STEP 3 In a large bowl, mix corned beef and sauerkraut. Spoon mixture over cheese. STEP 4 Brush the edges of each circle with water and fold calzones in half. Seal edges with a fork and cut 2 small slits on the top of each. Transfer to a parchment-lined cookie sheet and bake for 15-20 min., or until golden brown. STEP 5 Cut in half and serve with remaining dressing for dipping, if desired.


STEP 1 Preheat the oven to 425°F. Divide pizza dough into 4 pieces. Roll each into an 8-inch circle, using flour as needed to keep the dough from sticking.


Per serving: 461 calories, 26g fat, 7g saturated fat, 53mg cholesterol, 1369mg sodium, 41g carbohydrate, 3g fiber, 7g sugar, 18g protein


KIDS CAN HELP!


Dough tip #2


Brush shaped calzones with olive oil before baking for a


golden sheen. MARCH/APRIL 2016 77


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