AIR-FRYER REUBEN CALZONES
I love a Reuben sandwich, so I tried the same classic filling in a pizza pocket instead of on rye bread. This hand-held dinner is a big-time winner at our house. -Nickie Frye, Evansville, IN
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat air fryer to 400°. On a lightly floured surface, unroll pizza crust dough and pat into a 12-in. square. Cut into 4 squares. Layer 1 slice cheese and a fourth of the sauerkraut and corned beef diagonally over half of each square to within 1/2 in. of edges. Fold 1 corner over filling to the opposite corner, forming a triangle; press edges with a fork to seal. Place 2 calzones in a single layer on greased tray in air-fryer basket. , Cook until golden brown, 8-12 minutes, flipping halfway through cooking. Serve with salad dressing.
Nutrition Facts : Calories 430 calories, Fat 17g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 1471mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 2g fiber), Protein 21g protein.
REUBEN CALZONES
I love a Reuben sandwich, so I tried the fillings in a pizza pocket instead of on rye bread. This hand-held dinner is a big winner at our house. -Nickie Frye, Evansville, Indiana
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. On a lightly floured surface, unroll 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 one corner over filling to the opposite corner, forming a triangle; press edges with a fork to seal. Place on greased baking sheets., Bake 15-18 minutes or until golden brown. Serve with salad dressing.
Nutrition Facts : Calories 430 calories, Fat 17g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 1607mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 2g fiber), Protein 21g protein.
EASY CALZONES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h40m
Yield 8 servings
Number Of Ingredients 24
Steps:
- Place the frozen rolls (or frozen bread loaves) on a baking sheet to thaw. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
- Preheat the oven to 400 degrees F.
- Melt the butter in a large skillet over medium-high heat. Add the onions and allow to cook for a couple of minutes. Add the sausage and cook until brown, crumbling the sausage as you stir. Add the Italian seasoning and red pepper flakes. Remove from the skillet and allow to cool on a plate.
- In a separate bowl, combine the ricotta, mozzarella, Parmesan, salt, some pepper, parsley and 2 eggs.
- When the sausage is cool, stir it into the cheese mixture and set aside.
- When the rolls are thawed and risen, roll them out on a lightly floured surface until paper thin. Spoon 3 to 4 tablespoons of the filling onto half of the dough circle. Fold half of the dough over itself, and then press the edges to seal.
- Brush the surface of each calzone with the beaten egg, and then bake until nice and golden brown, 10 to 13 minutes. Serve with warm Marinara Sauce.
- Add a tablespoon or so of olive oil into a hot pan over medium-high heat and throw in the garlic and chopped onions and give them a stir.
- Now add the wine (or chicken broth), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half.
- Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat to low and simmer for 30 minutes.
- Toward the end of the cooking process, chop up your fresh parsley and basil and add it to the sauce to taste, stirring to combine.
LIGHTENED UP REUBEN CALZONE
I saw this recipe in one of Rachel Ray's magazines but since I am really trying to eat healthier these days, I lightened it up. It turned out pretty good.
Provided by Melanie B.
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Separate pizza dough into four sections. Roll out each one into a 12 inch circle. Use flour to keep from sticking.
- Spread 1/4th of the thousand island dressing on each dough circle.
- Add 1/4th of the pastrami, sour kraut, and pickles to the center of each circle. Place 1 slice of cheese on top of each serving.
- Fold each circle in half (into a semi-circle) and seal edges with a fork and a bit of water. Slice two holes in the top of each calzone.
- Bake at 350 degrees for about 15-20 minutes until golden brown.
Nutrition Facts : Calories 242, Fat 14, SaturatedFat 3.5, Cholesterol 28, Sodium 860.5, Carbohydrate 13, Fiber 2, Sugar 10.1, Protein 17.1
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