8/22/08

cheesy reuben calzones


Who doesn't love a good Reuben sandwich? I know I love it when they are made right. You know what I'm talking about, one that is on perfect thick rye bread, piled high with corned beef, a good amount of tangy sauerkraut, and dripping with warm melted cheese. And with all that said, I like to have a giant side of thousand island dressing to dip each and every bite into. YUM. The last time I had a Reuben that good was in NYC last October at Juniors Restaurant.

We sat right outside, right in the heart of Times Square. And let me tell you, their sandwiches were HUGE. They did not disappoint at all. It was one of those mile-high sandwiches that you see on those TV Travel shows that leave you drooling, keeping a mental note to visit that place for sure. Obviously their sandwiches were way to big to finish, even my husband (who can eat) did not finish. But being as full as we were we knew we had to have Juniors famous cheesecake for dessert. After all that is what they are famous for is the cheesecake with fresh strawberry sauce. Just writing all this is making me so hungry. I have no clue what they do to their cheesecake, it's a decades old recipe: so creamy, light and tangy . And the strawberry sauce on top just complimented the tanginess of the cheesecake so perfectly. The pics on their website doesn't do this cake and sandwich justice. If you know about Juniors (I know Adam knows about them, he better!) then you know exactly what I talking about in terms of quality and exceptional taste. With all this said, I had a craving for a Reuben, but didn't have any rye bread, just pizza dough and melded the two together. That crust, dipped in a bit of Thousand Island dressing was delish.


cheesy reuben calzones
print recipe

1/2 pound sliced corned beef
1/4 pound Swiss or provolone cheese
½ cup sauerkraut, drained very well
Thousand Island dressing
Pizza dough
Olive oil

Preheat oven to 450 degrees and line baking sheets with Silpat or greased parchment paper.
Cut dough into 2 even pieces, 4 if you want smaller calzones. Roll out into a circle to about 1/4 inch thickness.
Spread some thousand island dressing in the center of the dough, use as little or as much as desired. Place a piece of cheese on top of the mixture 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.
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.
Repeat instructions for remaining dough.
Gently spread a bit of olive oil on tops of calzones (plus the crust) before baking, and if desired sprinkle with salt & pepper, onion powder, garlic powder, and paprika (I did all these). I always think its better to season the crust and tops.
Place on baking sheet and slice 2 to 3 holes in the top of the dough so that steam may release.
Place the calzones in the oven for 12 - 15 minutes (depending on oven), then remove from oven and top with any remaining cheese. (I used cheddar cheese for variety).
Return to the oven for 5 to 10 more minutes; keep an eye out for the dough to turn a nice golden brown color. Remove from the oven and let cool for 5 minutes then slice in half.

Note: I used Whole Foods pizza dough. For me it just always tastes fresh, and it truly makes a perfect crust. The next time I make this I will try and use a whole wheat pizza dough for the texture, and a bit more thousand island dressing inside. I do think the swiss cheese tasted best. I might even add dill pickles to the inside this next time for that extra bite of twang.

35 comments:

  1. sooo much cheese, so much deliciousness. this is my kind of comfort food--nicely done!

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  2. This post made me salivate big time! Looks delicious!

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  3. Who can resist loads of cheese?? I know my hubby would love this.

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  4. mmmmmmm that looks so great! I always thought that Calzones are super complicated to make, but you made it look so easy!

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  5. I once had ruben eggrolls which I am ashamed to say were really good. This looks even better!

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  6. I love Rueben's! I've never seen anything like this and let me just say that it looks Terrific!!! What a great idea, and it's perfect timing with the cool weather approaching. YUM!

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  7. You see..I dont like Reubens because of the rye bread! But OMG..I would tear this up!!!

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  8. Yummy cheesy goodness!!

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  9. I'm not a sauerkraut person, so I make my Reubens with coleslaw instead. These calzones look delicious, with or without the sauerkraut. It's the cheese that really makes it!

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  10. In response to your post on my site, I don't have a recipe for the egg rolls. I had them at the Bavarian Inn in Frankenmuth, MI; which is just about the cheeziest place on earth. They seemed really simple: egg roll wrappers filled with the same ingredients as your calzone except the thousand island was served on the side to dip. They were ridiculous, greasy bar food but sooo good!

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  11. I'm sooo hungry and wanting a midnight snack and if I could order anything off the web, this would be it. YUM!

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  12. Dawn, I swear we just shared a brain. Last night, not only did I have sauerkraut, but I was also in Times Square... weird right?

    Don't ask me what I was doing though... ya know... Saturday night, college kids, in a big, big town :)

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  13. WOW that looks fantastic! YUM! I just had a reuben last night, but I would love to try this soon!

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  14. I can imagine how good these taste!

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  15. So cheesy and warm and gooey! How can anyone resist that?

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  16. This is such an amazing recipe, all that cheesey goodness is just awesome.

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  17. Great minds think alike. I just posted our calzones on our blog today! They were tasty, but next time I want to add the cheese on top! Yours look so good!

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  18. I also had a Reuben at Junior's last time I was in NYC! This looks sooo good right now!

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  19. I don't normally like calzones, but your idea of combining reuben fillings into it makes it top notch!

    Must. Have. Reuben sandwich.

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  20. Wow! Reubans are so Yum-E! What a great recipe!

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  21. Oh wow that looks scrumptious! I think the pickles would be good, too.

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  22. That looks awesome, so cheesy and delicious!

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  23. The Reuben has always been my favorite sandwich, but I never thought of making one in a calzone style.

    Going to Trader Joe's in the morning to get some pizza dough, and will give your method a whirl.

    Thanks for a great post.

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  24. This is going to be Saturday's lunch!
    Mmmmmmm, I love love love Ruben's!

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  25. I love reubens and I love calzones...this is perfect!!

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  26. Wow - this is nothing short of heroic. Fantastic idea; can't wait to try it out on my hungry, hungry teen. Thanks!

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  27. Such an incredibly unique recipe. Sounds delicious.
    That cheese....mmmmm!

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  28. wow - this post has made me utterly starving. And suddenly my lunch of cous cous and salmon salad doesn't seem at all satisfactory!

    I made my own corned beef a few weeks ago - this looks like the reasons I have leftovers!

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  29. What a great idea! The crust is perfectly golden brown and I really like the cheese on top.

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  30. OH MY GOD...When I took this to work the other day, it was SOOOOO!! and I mean SOOOO good. I had it cold with mustard and loved it!!

    You have to make this again!

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  31. Holy sheeeeeeeeit! I. Want. One. Of. These. So badly, in fact? I think I have tears in my eyes.

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  32. I made up a batch of these tempting calzones and a funny thing happened: they gave me gas!

    They were delicious and I'd make them again, for sure, but they did give both my wife and I flatulence.

    Is there something about baking the sauerkraut that changes it's chemical composition or something?

    My wife is a medical professional (LPN) but she didn't know.

    I'll take some beano before I eat another reuben calzone (but I will be eating many more, thanks)

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  33. Such a beautiful calzones!! Love those melting cheese!

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  34. Made this for my husband and I tonight...o-m-g. DELICIOUS! Definitely adding this one to the recipe cards!!

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  35. I still dream about this creation, and your sliders. I mean Hello..it was really REALLY delicious. I think its the way you combined the ingredients. This and the sliders you made. Damn I wish we had money to open a diner..we'd be on the best of in no time....

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