Lightened Up Reuben Calzone
Enjoy all the savory flavors of a classic Reuben sandwich in a healthier, handheld version with this Lightened Up Reuben Calzone! Crafted with whole wheat pizza dough, lean corned beef, low-sodium sauerkraut, and reduced-fat Swiss cheese, this recipe delivers indulgent, deli-inspired taste while keeping it light and nutritious. A brush of egg white gives the calzone a perfectly golden crust, with an optional sprinkle of caraway seeds for that authentic rye-like touch. Perfect for busy weeknights, this quick and easy recipe comes together in just 35 minutes and pairs beautifully with a side of light Thousand Island dressing for dipping. Whether you’re meal prepping or serving up game-day snacks, this healthier calzone strikes the ultimate balance between comfort food and guilt-free dining!
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Recipe Information
Ingredients
- 1 pound Whole wheat pizza dough
- 6 ounces Lean corned beef, thinly sliced
- 1 cup Low-sodium sauerkraut, drained
- 1 cup Reduced-fat Swiss cheese, shredded
- 1 cup Light Thousand Island dressing
- 1 Egg white, lightly beaten
- 0.5 teaspoon Caraway seeds (optional)
- 2 tablespoons All-purpose flour (for dusting)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Lightly dust a clean work surface with flour. Roll out the whole wheat pizza dough into a large circle, about 12 inches in diameter.
Spread half of the light Thousand Island dressing over one half of the dough, leaving a 1-inch border around the edges.
Layer the thinly sliced corned beef, sauerkraut, and shredded Swiss cheese evenly over the dressing-covered side of the dough.
Fold the other half of the dough over the filling to create a half-moon shape. Pinch the edges tightly together to seal, then crimp the edges using the tines of a fork.
Transfer the calzone to the prepared baking sheet. Brush the top lightly with beaten egg white and sprinkle with caraway seeds, if desired.
Using a sharp knife, cut 2 to 3 small slits in the top of the calzone to allow steam to escape while baking.
Bake in the preheated oven for 18–20 minutes, or until the calzone is golden brown and cooked through.
Remove the calzone from the oven and let it cool for 5 minutes. Slice into 4 portions and serve with the remaining light Thousand Island dressing for dipping.
Nutrition Facts
Calories |
563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 1415 mg | 62% | |
| Total Carbohydrate | 66.9 g | 24% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 13.0 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 314 mg | 24% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 470 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
