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 425°F. 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.
Originally Submitted
5/28/2010
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