Name: Corned Beef & Cabbage Calzones
Prep time: 10 min
Cook time: 25 min
Ingredients: 1 tbsp neutral oil or butter; ½ small onion (diced small); 2 tbsp grainy Dijon mustard; 2 tbsp apple cider vinegar; 1 tsp granulated garlic; 1 tsp ground black pepper; 1/2 lb cooked corned beef (shredded and roughly chopped into bite-sized pieces); 4-5 oz cooked cabbage (roughly chopped into bite-sized pieces); 4-5 oz cooked carrots (roughly chopped into bite-sized pieces); 4-5 oz cooked potatoes (roughly chopped into bite-sized pieces); salt (to taste); 1 lb pizza dough (your favorite recipe or store-bought); 1 egg; 1 tsp cream, milk. or water; poppy seeds, sesame seeds, or everything bagel seasoning

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I know that corned beef hash is the ultimate use for leftover corned beef and cabbage. But next time you make a corned beef dinner, save some of those leftovers for these corned beef and cabbage calzones. This is one of my oldest recipes–I made it for the first time for a St. Patrick’s Day party in 2007!

This year, I did a little tinkering with the recipe. My favorite tweak to the calzones is a nod to NYC delis–the sprinkle of poppy seeds or everything bagel seasoning. This addition adds a nice crunch to the calzones. I also geared the recipe toward using your leftovers. If you don’t have leftovers, you might want make a corned beef dinner just to make these calzones because they are absolutely delicious.

This recipe is easily doubled. To make them for a party, consider making smaller, bite-sized calzones.

Finally, a serving suggestion: split open cooked calzones, add a over-medium egg, and a slice of cheese for the ultimate breakfast sandwich!

♥ Related: Buffalo Eggplant Sandwich

How to Cook Corned Beef

During recipe testing, I cooked my corned beef two ways. I made my first corned beef in the Instant Pot. The second one I braised in the oven for 4 hours. I really preferred the oven-braised roast. It was far more tender and flavorful.

Shop: Instant Pot Electric Pressure Cooker

How to Cook a Corned Beef Roast in the Oven

Preheat your oven to 350F.
Place your corned beef roast in a large Dutch oven or oven-proof pot with the seasoning packet, if you have one.
Add enough water to the pot that it comes halfway up the roast.
Bring the water to a simmer on the stove. Then put the cover on your pot and place it in the middle rack of your preheated oven.
Cook for 3-4 hours until the corned beef is very tender and easily shredded.
For best results, cook your vegetables separately; but if you’d like to cook them with the corned beef, add the heartier vegetables to the pot with one hour left. Add cabbage to the pot with 30 minutes left.

How to Cook a Corned Beef in the Instant Pot

Place the corned beef roast in your Instant Pot insert with the seasoning packet, if you have one.
Add enough water to the pot that it comes halfway up the roast.
Place the lid on the Instant Pot and place the valve in place for pressure cooking.
Pressure cook on high for 65 minutes for smaller, 4-5 pound, roasts; for larger roasts, cook for 75 minutes.
When the pressure cooking cycle ends, release the pressure using the quick release method.
Remove from the pressure cooker.
Cook your vegetables separately by roasting or steaming. You can also use the Instant Pot after the corned beef. Clean out the insert, then add the vegetables with 1 cup of water. Pressure cook on high for 5 minutes.

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Corned Beef & Cabbage Calzones

Use your leftover corned beef and cabbage dinner to make these delicious calzones. They are super easy to pull together combining your leftovers with a tangy mustard sauce and store-bought pizza dough.

Course Appetizer, Main Course

Cuisine American, Irish, Italian

Keyword Cabbage, Calzone, Carrots, Corned Beef, Potatoes

Prep Time 10 minutes

Cook Time 25 minutes

Cooling Time 10 minutes

Servings 4

Ingredients

1 tbsp neutral oil or butter
½ small onion diced small
2 tbsp grainy Dijon mustard
2 tbsp apple cider vinegar
1 tsp granulated garlic
1 tsp ground black pepper
1/2 lb cooked corned beef shredded and roughly chopped into bite-sized pieces
4-5 oz cooked cabbage roughly chopped into bite-sized pieces
4-5 oz cooked carrots roughly chopped into bite-sized pieces
4-5 oz cooked potatoes roughly chopped into bite-sized pieces
salt to taste
1 lb pizza dough your favorite recipe or store-bought
1 egg
1 tsp cream, milk. or water
poppy seeds, sesame seeds, or everything bagel seasoning

Instructions

Preheat your oven to 450F.
Take your pizza dough out of the refrigerator. Separate it into ~4 oz pieces. Shape into a ball and then roll the balls lightly on the countertop to create a smooth, taut surface. Cover the dough balls and let rest while you gather the rest of the ingredients.
In a large frying pan or high-sided pan over medium-high heat sauté the onions in the olive oil for about 5 minutes. The onions will soften and become lightly golden brown.
Add the mustard, vinegar, granulated garlic, and pepper. Stir to combine well.
Add the corned beef, carrots, potatoes, and cabbage to the pan. Stir to coat in the dressing.
Taste and add salt if necessary.
To assemble, shape the dough into 7-8-inch rounds by rolling or stretching the dough.
Place the dough round on the counter lightly dusted with flour. Fill with about 1 cup of filling placing the filling. Fold the dough over to create a half-moon shape. Crimp the edges of the dough to close the calzone.
Repeat with all of the dough balls.
Brush each calzone with egg wash. Sprinkle with desired toppings.
Transfer to a baking sheet.
Bake on the middle rack in your oven for 20-25 minutes until the calzones are golden brown. Rotate the baking sheet after 15-minutes of cooking.
Cool for at least 10-minutes before eating (else you'll burn your tongue!)