If Irish food met Italian food and had a baby,
it would be the colcannon calzone.
Or as I like to call them, cabbage pies. So what exactly is colcannon? It’s a delicious dish of buttery mashed potatoes and cabbage. Building off that idea, I took the comforting mash, threw in chunks of kielbasa, stuffed it in some seasoned dough – and behold! The colcannon calzone. It’s so good you’ll want to sing its name.
Time You’ll Need
- 40 minutes prep
- 15 minutes cooking
- Yields: four large pies
What You’ll Need
- ½ sweet onion, chopped
- 3-4 large red potatoes, peeled and quartered
- 3 cloves of minced garlic
- ½ head of chopped cabbage
- ¹⁄³ cup of beef broth
- ~10 oz chopped kielbasa sausage
- ½ cup white vinegar
- 1 ½ cups of shredded mozzarella cheese
- 2 14-oz cans of premade pizza dough
- Olive oil
- Seasonings: Salt, pepper, mustard powder, garlic powder
- Mustard for dipping
What You’ll Do
- Boil potatoes in a large pot of salted water. Cook for about 8-10 minutes or until the potatoes or noticeably soft.
- In a large mixing bowl, add chopped onion, garlic, cabbage, and kielbasa. Add ½ cup of cup of vinegar, dashes of salt & pepper, ½ tbsp mustard powder and ½ tbsp of garlic powder. Mix together.
- In a large skillet over medium heat, add 1 tbsp of olive oil and the beef broth. Let it heat up then add the cabbage/onion/kielbasa mix. Cook covered for about 8 minutes, or until cabbage is soft.
- Preheat the oven to 375.
- Drain and dry potatoes and place in a large bowl. Season with salt, pepper, and ½ tbsp olive oil. Mix together and mash up the potatoes into smaller chunks. Drain the cabbage/onion/kielbasa mix and add to the potatoes. Add the cheese and mix everything together. Let it sit in the fridge to cool while you prep the dough.
- Roll out your pizza dough on a floured surface. Rub with salt, pepper, and olive oil (And more cheese if you want). Cut each piece of dough into two large pieces, so you should have four separate sections of dough.
- Place a hearty spoonful of the colcannon mixture on each. Fold them up and seal the edges like a calzone. Place on a greased baking sheet and cook for 15 minutes or until golden brown.
