Arugula and Ricotta Calzones
Delicious homemade calzones filled with a savory mixture of wilted arugula, creamy ricotta, mozzarella, and Parmigiano-Reggiano cheese. These golden-brown pockets of Italian goodness are perfect for a satisfying meal.
Ingredients
- •1 clove garlic
- •2 tablespoons extra-virgin olive oil
- •5 oz baby arugula
- •6 oz whole-milk ricotta
- •3 oz whole-milk mozzarella
- •2 tablespoons Parmigiano-Reggiano
- •1 large egg yolk
- •¼ teaspoon salt
- •⅛ teaspoon black pepper
- •1 lb frozen pizza dough
- •1 piece baking sheet
Cooking Instructions
- 1.
Put oven rack in lower third of oven and preheat oven to 450°F.
10 min
- 2.
Cook garlic in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until golden, 1 to 2 minutes. Add arugula and cook, stirring frequently, until wilted, 2 to 3 minutes. Transfer to a sieve and press hard on arugula to squeeze out as much excess liquid as possible, then coarsely chop.
5 min
- 3.
Stir together ricotta, mozzarella, Parmigiano-Reggiano, yolk, salt, and pepper until blended, then stir in arugula.
5 min
- 4.
Quarter dough, then roll out each piece into an 8-inch round with a rolling pin. Put one fourth of cheese filling (about 1/3 cup) in center of 1 round and fold dough in half to enclose filling and form a semicircle. Press edges together to seal. Beginning at 1 end and working toward the other, stretch sealed edge outward, pinching and rolling edge to form a rope. Transfer to baking sheet. Make 3 more calzones in same manner, transferring to baking sheet.
15 min
- 5.
Bake calzones until golden and puffed, 12 to 15 minutes. Cool on baking sheet 5 minutes before serving.
20 min
