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