1 tube (13.8 ounces) refrigerated pizza crust
4 slices Swiss cheese
1 cup sauerkraut, rinsed and well drained
1/2 pound sliced cooked corned beef
Thousand Island salad dressing
1. 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.
2. Cook until golden brown, 8 to 12 minutes, flipping halfway through cooking. Serve with salad dressing.
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.
TOTAL TIME: Prep: 15 min. Cook: 10 min./batch
YIELD: 4 servings.
1 calzone: 430 calories, 17g fat (6g saturated fat), 66mg cholesterol, 1471mg sodium, 49g carbohydrate (7g sugars, 2g fiber), 21g protein.