Cabbage Calzones Recipe

Name: Cabbage Calzones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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), and more.

Yes, Cabbage Calzones falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cabbage Calzones

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions