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1. Preheat oven to 400 degrees F. Lightly grease 2 baking sheets; set aside.
2. For filling, in a 12-inch skillet cook caraway seeds over medium-high heat until lightly toasted. Add corned beef and onion. Cook and stir for 2 minutes. Add shredded cabbage with carrot and pepper. Cook for 5 to 7 minutes or until cabbage is wilted. Remove from heat. Cover and set aside.
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. If necessary, drain filling to remove excess liquid. Place one-fourth of the filling on each dough piece. Moisten edges with water and fold dough over filling to form a rectangle. Roll edges up. Press edges with a fork to seal. Place on the prepared baking sheets.
4. Bake for 12 to 14 minutes or until golden brown, rotating sheets halfway through baking time. Using a large metal spatula, transfer calzones to a wire rack. Cool for 1 minute. If desired, serve with thousand island dressing.