My dear friends, I have been neglecting you. It's not as if my kitchen has been closed, I've been doing a lot of cooking lately.

The other day I made Brisket in Beer in the crock pot. I think the secret is to put a small loaf pan in the cooker to elevate the meat above the liquid, so it doesn't get all soggy.

And the next day I made brisket Reuben calzones. I thought I was being innovative, but others have made them before me.

Reuben Calzone

Pizza dough
1 tbsp dry yeast
2 tbsp lukewarm water
1/2 cup oil
1 tsp salt
1 tsp sugar
1 cup cold water
3 cups flour (approx, to make a dough)

I mixed it up on the dough setting of the bread machine and let it rise about an hour.

Divide into 4 balls, and roll out one at a time, into an oval. Spread 1/2 of the oval generously with:

Dijon mustard mixed with mayonnaise (or prepared mustard or horseradish)
OR
Thousand Island dressing

Arrange on that half:

Swiss cheese
Sliced beef brisket or corned beef
Drained sauerkraut
More Swiss cheese if desired

Fold the dough over and crimp closed securely. Paint with oil and sprinkle lightly with shredded cheese (I used cheddar because my Swiss is in slices). Bake at 400 degrees for about 20 minutes.

Serve with more of the mustard sauce or dressing as a dipping sauce.

These were good, like what Hot Pockets should be. I had a left-over one for breakfast the other day, and marveled at how marvelous it was. They would be great for game day - cut into smaller pieces and serve on your buffet.



I've got some more of that pizza dough and brisket on hand, so am thinking of a Philly Cheese Steak Calzone, this time it will have grilled onions instead of the sauerkraut.

So now you know what's cooking at my house today.