Savoury Calzones

WARNING: These are not easy to make.  These take about an hour to prepare and then another 15 - 20 minutes baking.  However, they are AMAZING.  I know the filling sounds weird, but it works, somehow.  It was so good Mr. Kitchin ate all of the leftover filling before the calzones were done baking!  Omit the eggs to vegan-ize.  Makes six small calzones.

Ingredients:

• 14 Oz. Prepared Pizza Dough
• 1 Medium Red Potato, Cut into 1/2" Pieces (About 3/4 Cup)
• 1/4 Head of Cabbage, Cut into 2" Ribbons (About 2 Cups)
• 3 Hardboiled Eggs, Sliced
• 1 Tbsp. Light Olive Oil
• 1 Small Yellow Onion, Diced
• 4 Cloves Garlic, Diced
• 1 1/2 Tsp. Oregano
• 1 15 Oz. Can Diced Tomatoes
• 8 Kalamata Olives, Corsely Chopped
• 3 Tbsp. Fresh Parsley, Chopped
• 2 Tsp. Red Wine Vinegar

Directions:

• Bring small pot of salted water to a boil.
• Add potatoes and cook for 8 - 10 minutes, or until tender.
• Remove potatoes with slotted spoon and set aside.
• Add cabbage and cook 3 - 4 minutes, or until tender.
• Drain and set aside.
• Heat oil in large skillet over medium heat.
• Add onion and cook about 5 minutes or until translucent.
• Add garlic and oregano and cook for 1 minute.
• Add tomatoes and simmer for 5 minutes or until most of the liquid has evaporated.
• Add vinegar and olives and cook for 3 minutes.
• Remove from heat and fold in eggs, potatoes, cabbage, and parsley; allow mixture to cool.
• Preheat oven to 425°.
• Cut dough into 6 chunks.
• Roll each chunk into an 8" circle.
• Spoon 1/2 cup of filling onto one half of the circle and fold the other half over, pinching the ends shut.
• Cut three slits on the top of each calzone and brush with olive oil.
• Place on greased cookie sheet and bake for 15 - 20 minutes or until golden brown.
• Serve with marinara or fat-free ranch for dipping.