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

1. Bring large pot of salted water to a boil.
2. Add potatoes, and cook 8 to 10 minutes, or until just tender.
3. Remove to plate with slotted spoon.
4. Add cabbage to pot, and cook 3 to 4 minutes, or until just softened.
5. Drain, and set aside.
6. Heat oil in large skillet over medium heat.
7. Add onion, and cook 5 minutes, or until soft and translucent.
8. Add garlic and oregano, and cook 1 minute.
9. Add tomatoes, and simmer 5 minutes, or until most of liquid has reduced.
10. Add olives and vinegar, and cook 3 minutes more.
11. Remove from heat, and gently stir in eggs, parsley, potatoes, and cabbage; season with salt and pepper, if desired.
12. Remove from heat, and cool.
13. Preheat oven to 425F.
14. Coat baking sheet with cooking spray.
15. Divide dough into 8 pieces, and roll each into 8-inch diameter circle.
16. Place 1/2 cup filling on bottom half of each circle, leaving 3/4-inch border around edge.
17. Fold dough over filling, and pinch ends together to seal.
18. Repeat with remaining dough pieces.
19. Cut 3 small slits in top of each calzone.
20. Transfer to prepared baking sheet, and brush with oil.
21. Bake 20 to 25 minutes, or until golden brown.