• Preheat oven to 350F
• Chop the leftover corned beef into small quarter to half inch chunks.
  
• Julienne your pepperoncini or pickles. (We like the pepperoncini because it adds a bit of spicy-ness to the meal.
  
• Your pizza dough should be rolled out to 1/4 inch thickness in a nice 9×12 (or so) rectangle. This is why we use the Wewalka. It's already set up this way and is a really good dough that browns up nicely.
  
• Spread the dressing liberally on the dough making sure to leave at least an inch on each end and 2 inches on the sides free of dressing.
  
• Layout your sliced Swiss Cheese over the dressing.
  
• Layer your corned beef over the cheese.
  
• We actually place another layer of cheese over the corned beef (but no pic here)
• Add an even layer of Pepperoncini or pickles.
  
• Add the final layer of sauerkraut.
  
• Time to cut the dough. Starting no closer than about a half inch from your calzone stuffing, cut diagonal slits along the sides. Each slit should be about an inch wide and you should change the direction of the slices at the mid point. Note: Make sure you have the same number of slices on each side.
  

Wrap the Calzone

• Pull each end up and over the stuffing.
  
• Starting at one end, alternate, top to bottom, pulling each dough slice over the stuffing, layering the bottom slice end over the top slice end.
  
• This is a good time to move the calzone to whatever baking surface you're going to use. We use parchment paper on a cookie sheet for baking, but you could use a pizza stone if you want. It's important to NOT grease the surface.
  
• Brush the beaten egg over the top and sides of the calzone.
  
• Sprinkle salt, pepper and caraway seeds on top (to taste).
  
• Place the calzone in the oven for approximately 30 minutes, or whenever it gets nice and golden brown.
  
• We like to slice the calzone into multiple slices of about and inch and a half each, but you can do this however you want.
  
• Serve with spicy brown mustard and enjoy!