Recipe
Main Dish
Corned Beef and Cabbage Calzones
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tsp. vegetable oil | ||
| ¼ c. finely chopped onion | ||
| 2 c. shredded green cabbage | ||
| 1 carrot, peeled and chopped | ||
| 2 tsp. minced fresh garlic | ||
| Nonstick spray | ||
| 2 La Tortilla Factory multigrain wraps | ||
| 2 tsp. Dijon mustard | ||
| salt, to taste | ||
| freshly ground black pepper, to taste | ||
| 2 oz. sliced deli corned beef | ||
| ¼ c. (1 oz) shredded Kerrygold Irish cheddar cheese | ||
| 1 egg, beaten |
Directions
- Preheat oven to 400 degrees.
- Heat oil over medium heat in a large skillet. Add onion, cabbage and carrot; sauté until softened, about 10 minutes, stirring frequently. Stir in garlic. Set aside.
- Spray a baking pan with nonstick spray. Place wraps on baking sheet. Spread one-half of each wrap with Dijon mustard. Top mustard on each wrap with half of the cabbage mixture and season with salt and black pepper, if desired. Top each wrap with 2 ounces of corned beef and 1 ounce of cheese.
- Brush the edge of each wrap with egg; fold wrap over the filling and press to seal the edge. Brush top of each calzone with egg. Bake for 10 minutes or until heated through.
Nutrition facts
Servings
320 Calories per serving
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 125mg
- Sodium: 900mg
- Total Carbohydrates: 29g
- Protein: 21g
Daily Values
0%
Vitamin A 110%
0%
Vitamin C 60%
0%
Iron 15%
0%
Calcium 20%
Recipe Source:
modified from www.rd.com.