I love a good Reuben, so I tried the fillings in a pizza pocket instead of on bread. This hand-held dinner is a big winner at our house.
—Nickie Frye, Evansville, IN
Takes: 30 min. • Makes: 4 servings
1 tube (13.8 oz.) refrigerated pizza crust
4 slices Swiss cheese
1 cup sauerkraut, rinsed and well drained
1/2 lb. sliced cooked corned beef
Thousand Island salad dressing
1. Preheat oven to 400°. On a lightly floured surface, unroll the pizza crust dough and pat into a 12-in. square. Cut into four squares. Layer a fourth of the cheese, sauerkraut and corned beef diagonally over half of each square to within 1/2 in. of edges. Fold a corner over the filling to the opposite corner, forming a triangle; press edges with a fork to seal. Place calzones on greased baking sheets.
2. Bake until calzones are golden brown, 15-18 minutes. Serve with salad dressing.
1 calzone: 430 cal., 17g fat (6g sat. fat), 66mg chol., 1607mg sod., 49g carb. (7g sugars, 2g fiber), 21g pro.
Sausage & Spinach Calzones: Substitute mozzarella for Swiss cheese. Cook and drain 1/2 pound bulk Italian sausage; add 3 cups fresh baby spinach and cook until wilted. Stir in 1/2 cup part-skim ricotta cheese and 1/4 tsp. each salt and pepper. Proceed as directed. Serve with marinara sauce if desired.