The pizza calzone with cabbage and oregano

700-800 g the finished dough

500 g cabbage

450 g canned tomatoes

2 garlic cloves

2 onions

1 egg (for greasing)

3 tbsp. olive oil

? tsp. dried oregano

black pepper

salt

Divide the dough in half, each part of the roll the cake about 30 cm in diameter, and drizzle with olive oil, put on a sheet for baking.

Stuffed cabbage leaves should be boiled 10-15 minutes until soft, drain and finely chop them.

2 tbsp olive oil to fry in a pan with chopped onion, add the chopped tomatoes and chopped garlic, salt and pepper, simmer 20 min on low heat until thick, then combine tomato mixture with cabbage and divide the weight in half.

Put the filling on half of each base, then moistened the edges of the basics of water, combine them, covering thus the filling loose half circle, sumipntg edge.

Coat calzone egg, knife to pierce it for 2-3 holes.

Preparing the pizza calzone with cabbage and oregano for about 20-25 minutes at a temperature of 200-220 degrees, served hot.