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Dip: The earlier you make the dip the better.
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The longer it sits, the better it tastes.
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Mix together all of the dip ingredients and refrigerate until the calzones are baked and ready to be served.
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Crust: In a large bowl, dissolve sugar in warm water.
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Sprinkle yeast over the top and let stand 5-10 minutes, or until foamy.
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Then stir the olive oil, honey and salt into the yeast mixture.
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Start to mix in all of the flours.
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When mostly mixed, transfer the dough to a mixer with a dough hook.
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Use the dough hook to finish mixing, then sprinkle in the dried oregano, garlic powder and onion powder.
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Tip dough onto a floured surface and knead until the ball is smooth and the seasoning is mixed in.
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Put the dough in a large oiled bowl.
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Spray the dough with cooking spray or roll around in oil so it is completely covered.
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Cover with a towel or plastic wrap and let stand in a warm place for about an hour or until the dough has doubled in size.
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When the dough is doubled, tip it out onto a lightly floured surface and divide the dough into two even sized pieces.
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Then form the two balls into a tight ball and let rise an additional 45 minutes to 1 hour.
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Calzones: (These directions are for 4 large calzones.
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One of these can feed 2 people)
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Preheat oven to 400F.
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Divide the dough into 4 even sized pieces.
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Try your best to roll each out into a thin 10-inch circle.
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Onto each dough circle...
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Spread 1/4 cup of the thousand island on one half/side of each of the pieces of dough (remember, youll be folding the other half of the dough circle over the covered side in a moment).
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Layer two pieces of Swiss cheese on top of that.
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On top of the cheese, layer 3 ounces of the corned beef.
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Top the corned beef with 1 cup of sauerkraut.
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Fold the other half of the dough circles over the half with all of the fillings then pinch the edges so they are tightly sealed.
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Poke the calzone a few times with a fork to allow steam to escape.
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Brush with egg wash and place calzone on a lightly greased baking pan.
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Bake for 20 minutes or until golden brown.
