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These tasty turnovers are a modern interpretation of Italian comfort food. Find the pizza dough in the refrigerated section of your supermarket.
1. 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.
2. 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.
3. 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.
- Serving Size Makes 8 calzones
- Calories 250
- Carbohydrate Content 35 g
- Cholesterol Content 80 mg
- Fat Content 8 g
- Fiber Content 3 g
- Protein Content 9 g
- Saturated Fat Content 1 g
- Sodium Content 492 mg
- Sugar Content 3 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g