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1
Preheat oven to 450 degrees and line baking sheets with Silpat or greased parchment paper (I did neither, but used a pizza stone).
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2
Roll dough out to about 1/4 inch thickness, then cut dough into 4 even pieces for smaller calzones (but you can make them bigger).
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3
Spread some thousand island dressing in the center of the dough, using as little or as much as desired.
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4
Place some cheese on top 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 (use a papertowel to blot it).
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5
Finish off the pile with another slice of cheese.
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6
Fold dough over the filling and pinch the edges shut, making sure nothing can leak out.
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7
It might be easier to point them up and pinch them at the top.
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8
Just close it somehow.
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9
Repeat instructions for remaining calzones.
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10
Gently spread a bit of olive oil on the outsides of the calzones before baking, and if desired, sprinkle with salt & pepper, onion powder, garlic powder, and paprika.
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11
Slice 2 to 3 holes in the top of the dough so that steam can escape.
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12
Place the calzones in the oven for 17-25 minutes, keeping an eye out for the dough to turn a nice golden brown color.
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13
Remove from the oven and let cool for 5 minutes, then gobble up like a champ!
