Corned Beef and Cabbage Calzones

From Vegetables for Vitality

Cabbage and other members of the cruciferous vegetable family help protect against cancers of the breast and prostate.

Ingredients

• 2 teaspoons vegetable oil
• 1 large onion, finely chopped
• 3 cups shredded green cabbage (1/2 of small head)
• 1 carrot, peeled and chopped
• 2 teaspoons Dijon mustard

• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 cup shredded part-skim Jarlsberg cheese (4 ounces)
• 1/4 cup chopped deli corned beef (about 2 ounces)
• Half of 32-ounce package frozen pizza dough, thawed

How to make it   55 minutes

• 1

  Preheat oven to 400°F. In large nonstick skillet over medium heat, heat vegetable oil. Add onion. Sauté until slightly softened, about 3 minutes. Stir in cabbage, carrot, mustard, salt, and pepper. Cover and reduce heat to low. Cook until cabbage is wilted, 10 to 15 minutes, adding water if necessary to prevent sticking. Uncover and cook 1 minute, stirring. Let cool slightly. Stir in cheese and corned beef.
• 2

  Shape dough into 12-inch-long log on lightly floured board, adding flour as needed to prevent sticking. Divide into 12 equal pieces. Roll or pat out 1 piece of dough into 6-inch circle. Spoon 1/4 cup filling over lower half of round. Fold dough over to enclose filling. Press edges firmly to seal. Crimp edges with fork. Transfer to ungreased baking sheet. Repeat with remaining filling and dough.
• 3

  Bake until heated through and golden brown, about 20 minutes. Cool on wire rack 15 minutes. (If you want to make calzones ahead, wrap the unbaked pies in plastic and keep in the refrigerator for up to 3 days before baking.)

• 

  Republished from:

  Vegetables for Vitality

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