Cabbage Calzones

4 oz. small red potatoes, cut into 1/2 inch pieces (3/4 cup)
3/4 head green cabbage, sliced into 1/2 inch ribbons (2 cups)
1 Tbs. olive oil, plus more for brushing dough
1 sm onion, finely dices (1 cup)
4 cloves garlic, minced (4 tsp.)
1 1/2 tsp. dried oregano
1 15-oz. can chopped kalamata olives, chopped
2 tsp. red wine vinegar
3 hard boiled eggs, each cut into 8 slices
3 Tbs. parsley (fresh or not)
1 16-oz. pkg. prepared pizza dough

1. Bring large pot of salted water to a boil. Add potatoes, and cook till tender. Remove to plate and add cabbage to pot, cook till softened. Drain and set a side.
2. Heat oil in large skillet over medium heat. Add onion, and cook till soft. Add garlic and oregano, cook 1 min. Add tomatoes, simmer until most of the liquid has reduced. Add olives and vinegar, cook 3 more min. Remove from heat, and gently stir in eggs, parsley, potatoes, and cabbage; season with s&p as desired. Remove from heat, and cool.
3. Preheat oven to 425 coat baking sheet with cooking spray. Divide dough into 8 pieces and roll each into 8-inch circles. Place filling on dough,leaving enough room around edges. Fold dough over filling and pinch ends together to seal. Cut 3 small slits in top of each calzone. Brush with oil, bake 20-25 min or until golden brown.

per calzone; 250 calories 8G total fat 35G carbs 3G fiber 3G sugars

Again, I cut the recipe to fit my family but we really liked them and wanted to share it.