Reuben Calzones
There is more than one way to enjoy corned beef. This time of year, because of the St Patrick’s Day specials, corned beef is on sale at lots of stores. These calzones are a fun way to serve corned beef.
While more often made with Italian ingredients, you can make calzones with other fillings, too. I made these for a friend a while back and we were talking about them the other day. I decided to make them again.
These are a fun way to make a Reuben, but with a twist. You can leave the sauerkraut out, if you like. I add some thousand island dressing to the calzones, but serve extra on the side. They also freeze well, so you can make a batch, enjoy some fresh, and freeze some for later. I thought I would share the recipe with you.
Reuben Calzones
3 ¼ c. flour
1 c. rye flour
1 T. sugar
1 t. salt
1 package quick-rising yeast
1⅓ c. hot water
1 T. oil
1 c. Thousand Island dressing, recipe follows
1 lb. thin sliced corned beef
8 oz. shredded Swiss cheese
1 c. sauerkraut, squeezed dry
1 egg , beaten
Caraway seeds, optional
Set aside 1 cup of the all-purpose flour. Combine remaining flour with the other dry ingredients in a medium bowl. Stir in water and oil and gradually stir in enough flour to make a soft dough. Turn onto lightly floured surface and knead until dough is smooth and elastic, about 5 minutes. Cover dough and let rest 20 minutes. Divide dough into 8 pieces and roll one piece into a 6-8 -inch circle. In the middle of the dough, add a spoonful of Thousand Island dressing, place 1 ounce of the Swiss cheese and 2 ounces of the corned beef. Add a tablespoon or two of the sauerkraut, if using. Brush the edge of the dough with water. Fold over the dough in half and press the edges to seal. Brush the edge again with water and roll the edge over again. It will give you a prettier look and seal the calzone better. Repeat with remaining dough and fillings. Place calzones on greased baking sheets- or on a baking sheet with a silicone liner or parchment paper liner. You will end up with 8 calzones in all. Only put 4 on one baking sheet. Cover and let rest 15 minutes while preheating the oven to 400 degrees. Before placing calzones in the oven brush with beaten egg and sprinkle with the caraway seeds, if you like. Also poke a few holes in the tops with a fork to help steam to escape while baking. I put both baking sheets in the oven at the same time and switch them halfway through baking. Bake in a preheated 400-degree for 20-25 minutes or until golden brown. If baking both at once switch them after 10 minutes or so. Cool slightly before eating. Serve warm and refrigerate leftovers.
If you want to use regular yeast use warm, rather than hot water. Also, allow a little more time for the dough to rise the first time, about 40 minutes. Everything else will work the same.
If you want to make your own dressing, here is the recipe
Thousand Island Dressing
1/2 c. ketchup
1/2 c. mayo
1/2 c. sweet pickle relish
Mix ingredients together and serve, or chill until needed.
Mom’s Corned Beef Hash
My mom used to make the best hash. I didn’t have any specific recipe for hash, so I made a point of writing down what I did, and measuring ingredients, so I could share the recipe with you. The hash tasted a lot like my mom’s. That made me smile. Here is the recipe. Hope you give it a try.
Corned Beef Hash
4 T. oil, butter or bacon fat
2-3 medium onions, peeled and chopped
1-1½ lbs. potatoes, 4-5 medium, cut in cubes, peeling optional
1 lb. corned beef, cut into ½- inch cubes
Salt and pepper
Eggs, optional
In skillet, heat up your fat of choice. Cook onions over medium heat until translucent. Add cubed potatoes and cook until potatoes and onions are starting to brown. Rather than constantly stirring, I let the potato and onion mixture cook a few minutes, then turn over sections with a spatula. It seems to get them brown faster. Check a few random potatoes to make sure they are tender. Add the corned beef and continue cooking until everything is starting to get a little crispy. Season to taste with salt and pepper. At this point you can serve it. I like to add the eggs. To add the eggs, crack and add eggs, one at a time, to the pan. Keep some space between the eggs, if you can. Turn heat down to medium low and cover the pan. It should take about 5 minutes for the eggs to cook, with the whites firm and the yolks runny. Try not to keep peeking. I know you want to, but every time you remove the lid, the heat dissipates. Wait 3 minutes to check the first time, if you can. Don’t set the heat too high, or you will burn the bottom of the hash while the eggs cook. I usually add one egg for each person I am serving. Feel free to allow more eggs per person, depending on your guests. Serves about 4.
Note: If you want to save yourself from dicing potatoes, you can use frozen hash browns. I prefer diced fresh potatoes, but the hash browns will save you time.
Mom’s Corned Beef Hash
My mom used to make the best hash. Making hash for friends yesterday, gave me a chance to think about her. She taught me so much about cooking- and life.
I didn’t have any specific recipe for hash, so I made a point of writing down what I did, and measuring ingredients, so I could share the recipe with you.
The hash tasted a lot like my mom’s. That made me smile. Here is the recipe. Hope you give it a try.
Corned Beef Hash
4 T. oil, butter or bacon fat
2-3 medium onions, peeled and chopped
1-1½ lbs. potatoes, 4-5 medium, cut in cubes, peeling optional
1 lb. corned beef, cut into ½- inch cubes
Salt and pepper
Eggs, optional
In skillet, heat up your fat of choice. Cook onions over medium heat until translucent. Add cubed potatoes and cook until potatoes and onions are starting to brown. Rather than constantly stirring, I let the potato and onion mixture cook a few minutes, then turn over sections with a spatula. It seems to get them brown faster. Check a few random potatoes to make sure they are tender. Add the corned beef and continue cooking until everything is starting to get a little crispy. Season to taste with salt and pepper. At this point you can serve it. I like to add the eggs. To add the eggs, crack and add eggs, one at a time, to the pan. Keep some space between the eggs, if you can. Turn heat down to medium low and cover the pan. It should take about 5 minutes for the eggs to cook, with the whites firm and the yolks runny. Try not to keep peeking. I know you want to, but every time you remove the lid, the heat dissipates. Wait 3 minutes to check the first time, if you can. Don’t set the heat too high, or you will burn the bottom of the hash while the eggs cook. I usually add one egg for each person I am serving. Feel free to allow more eggs per person, depending on your guests. Serves about 4.
Note: If you want to save yourself from dicing potatoes, you can use frozen hash browns. I prefer diced fresh potatoes, but the hash browns will save you time.
