"Bunzas" Cabbage and Potato Filled Calzones

Danny named these, "Bunzas" as in a Runza, bunnies would eat (because it is filled with cabbage and carrots). Honestly, these are somewhere between Rumbledethumps in dough, and baked pierogi than they are a Runza or calzone. Sometimes, the things that come out of my kitchen defy definition, hence the Bunzas.


No recipe, as you can pretty much do this with any leftovers you have. Here's what I used:

1 small head of cabbage, finely shredded
6 carrots, finely diced
3 stalks celery, peeled and finely diced
1 large onion, diced
1 small turnip, peeled and diced
4 cups cold, leftover potato mash
6 tablespoons butter
Salt/Pepper
1 bay leaf
dried thyme
caraway seeds
Chopped fresh parsley

Pizza dough recipe of your choice with a bit of extra olive oil for lightness

Egg wash of 2 yolks plus 1 tablespoon water



The dough takes about an hour to rise, so make the vegetables during that time and it will be ready to use when the dough is risen. The potatoes can be used cold, straight from the fridge.


Preheat oven to 350 degrees F. Lightly butter a baking sheet.



In a large pot, melt the butter over medium heat and add everything else-proceed to cook the hell out of it. That's it. Cook the cabbage until it is really wilted and soft, and has thrown off most of the liquid. Crank up the heat for a minute or two to burn off excess liquid. Remove bay leaf, and cool slightly before using.

Divide pizza dough into 4 pieces. Let rest 20 minutes. Roll each out to 1/4 inch thickness. In the centre of each square, mound some potatoes. Flatten them slightly, then generously top with the cooked vegetables. Seal, sides, then rotate and seal other sides. Invert onto greased baking sheet, pierce for steam, and wash generously with egg. When all are completed, place in oven (you'll be amazed how much these spring in the oven, so if you only have small baking sheets, use two). Bake 20 minutes. Rotate pan, reduce heat to 325 degrees F. and continue baking until done-about 10-15 minutes longer. Serve warm, or at room temperature. These re-heat well on a baking sheet in a 300 degree F. oven-or just nuke them for a softer crust.