Makes 8 calzones
These tasty turnovers are a modern interpretation of Italian
comfort food. Find the pizza dough in the refrigerated section of your supermarket.
- 4 oz. small red potatoes, cut into ½-inch pieces (¾ cup)
- ¼ head green cabbage, cored and sliced into ½-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 ½ 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. 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.
March 2010 p.74