Cabbage Calzones
Ingredients
- 4 oz. small red potatoes, cut into 1/2-inch pieces ( 3/4 cup) ⓘ
- 1/4 head green cabbage, cored and sliced into 1/2-inch ribbons (2 cups) ⓘ
- 1 Tbs. olive oil, plus more for brushing dough ⓘ
- 1 small onion, finely diced (1 cup)
- 4 cloves garlic, minced (4 tsp.) ⓘ
- 1 1/2 tsp. dried oregano ⓘ
- 1 15-oz. can chopped tomatoes ⓘ
- 8 pitted kalamata olives, coarsely chopped ⓘ
- 2 tsp. red wine vinegar ⓘ
- 3 hard-boiled eggs, each cut into 8 slices ⓘ
- 3 Tbs. chopped fresh parsley ⓘ
- 1 16-oz. pkg. prepared pizza dough ⓘ
Instructions
- Bring large pot of salted water to a boil.
- Add potatoes, and cook 8 to 10 minutes, or until just tender.
- Remove to plate with slotted spoon.
- Add cabbage to pot, and cook 3 to 4 minutes, or until just softened.
- Drain, and set aside.
- Heat oil in large skillet over medium heat.
- Add onion, and cook 5 minutes, or until soft and translucent.
- Add garlic and oregano, and cook 1 minute.
- Add tomatoes, and simmer 5 minutes, or until most of liquid has reduced.
- Add olives and vinegar, and cook 3 minutes more.
- Remove from heat, and gently stir in eggs, parsley, potatoes, and cabbage; season with salt and pepper, if desired.
- Remove from heat, and cool.
- Preheat oven to 425F.
- Coat baking sheet with cooking spray.
- Divide dough into 8 pieces, and roll each into 8-inch diameter circle.
- Place 1/2 cup filling on bottom half of each circle, leaving 3/4-inch border around edge.
- Fold dough over filling, and pinch ends together to seal.
- Repeat with remaining dough pieces.
- Cut 3 small slits in top of each calzone.
- Transfer to prepared baking sheet, and brush with oil.
- Bake 20 to 25 minutes, or until golden brown.
Nutrition & Diet Analysis (per serving)
805
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).