Corned Beef and Cabbage Calzones | Living the Country Life
More
Close

Corned Beef and Cabbage Calzones

Number of Servings: 4
Prep: 8 min | Cook: 10 min
Bake: 12 min to 14 min at 400°

1 teaspoon caraway seed, lightly crushed
6 ounces cooked corned beef, finely chopped
1/2 red onion, thinly sliced
1 14- to 16-ounce package shredded cabbage with carrot (coleslaw mix)
1 13.8-ounce package refrigerated pizza dough
1/2 teaspoon ground black pepper
Bottled Thousand Island Salad Dressing (optional)

1. Preheat oven to 400°F. Lightly grease 2 baking sheets; set aside.

2. In a 12-inch skillet cook caraway seeds over medium-high heat until lightly toasted. Add corned beef and red onion. Cook and stir for 2 minutes. Add slaw mixture and pepper. Cook 5 to 7 minutes or until wilted. Remove from heat; cover. Set aside. Drain before using, if necessary.

3. On a lightly floured surface, unroll pizza dough. Roll dough into a 16x16-inch rectangle. Cut into quarters with a pizza cutter or kitchen shears. Place 1/4th of the mixture on each dough piece. Moisten edges with water and fold dough over filling to form a rectangle pocket. Roll edges up. Press edges with a fork to seal. Place on the prepared baking sheets.

4. Bake for 12 to 14 minutes until golden brown, rotating sheets half way through baking time. Remove cooked pockets to a cooling rack using a large spatula. Cool 1 minute before serving.

5. Serve with Thousand Island dressing.

Nutrition Facts (per serving): 380 cal., 11 g Fat, total (3 g sat. fat, 4 g Monosaturated fat, 0 g Polyunsaturated fat, 0 g Trans fatty acid), 42 mg chol., 1206 mg sodium, 54 g carb., 4 g fiber, 10 g sugar, 17 g pro.

Latest Blogs

Betsy's Backyard |
9/1/17 | 10:27 AM
Summer is rolling to a close on a million tomatoes at my place. I've made tomato...read more
Betsy's Backyard |
8/4/17 | 12:02 PM
Summer is such a great time to hit the road. Our extended Freese family all traveled to...read more

Add Your Comment

You must be logged in to leave a comment. Login