Directions

1. On a lightly floured surface, unroll the pizza crust dough and pat it into a 12-inch square. Cut this into four squares. Layer with one slice of cheese, 1⁄4c of the sauerkraut, and the corned beef diagonally over half of each square, coming within 1⁄2 inch of the edge.
2. Dollop 1⁄2T of Thousand Island dressing on top. Fold one corner over the filling to the opposite corner, forming a triangle. Press the edges with a fork to seal.
3. Open the Bravo door. Place the Pizza Stone on cooking rack and place into position 2. Press ON/OFF to turn on the Bravo. press PRESET then turn START/PAUSE dial to select Preset 29. Press START/PAUSE to begin the preheating AIR FRYING to 400 ̊F with 30% top heat and 70% bottom heat.

4. Once the Bravo is preheated the Bravo will beep twice, ready, 10 second countdown, and beep once. Open the Bravo door and pull out the *pizza stone halfway, place 2 Calzones onto the *Pizza Stone and slide back into the Bravo to begin cooking 400 ̊F, 30% top heat and 70% bottom heat for 11 minutes.

5. After the Bravo is finished AIR FRYING, it will beep 3 times and display “End”.

6. When done, use the *Pizza Peel to remove the first two calzones from the Bravo. Cover to keep warm while cooking the last two calzones by pressing Preset then turn START/PAUSE dial to select Preset 29 and AIR FRY the last 2 Calzones.

7. Serve with additional Thousand Island salad dressing.