Arugula & Ricotta Calzones Recipe

Name: Arugula & Ricotta Calzones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large garlic clove, minced; 2 tablespoons extra virgin olive oil; 5 ounces baby arugula (8 cups packed); 6 ounces whole milk ricotta cheese (2/3 cup); 3 ounces mozzarella cheese, coarsely grated; 2 tablespoons finely grated parmigiano-reggiano cheese; 1 large egg yolk; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 1 lb frozen pizza dough, thawed

Servings: persons

1 large garlic clove, minced
2 tablespoons extra virgin olive oil
5 ounces baby arugula (8 cups packed)
6 ounces whole milk ricotta cheese (2/3 cup)
3 ounces mozzarella cheese, coarsely grated
2 tablespoons finely grated parmigiano-reggiano cheese
1 large egg yolk
1/4 teaspoon salt
1/8 teaspoon black pepper
1 lb frozen pizza dough, thawed

1
Put oven rack in lower third of oven and preheat oven to 450u00b0F.
2
Cook garlic in oil in a 12-inch heavy skillet over moderate heat for 1 to 2 minutes, until golden. Add arugula and cook, stirring frequently, until wilted, 2 to 3 minutes. Drain arugula and remove as much water as possible, then coarsely chop.
3
Stir together ricotta, mozzarella, Parmigiano-Reggiano, yolk, salt, and pepper until blended. Stir arugula into mixture.
4
Quarter pizza 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.
5
Beginning at 1 end and working toward the other, stretch sealed edge outward, pinching and rolling edge to form a rope, and transfer to baking sheet. Make 3 more calzones in same manner, transferring to baking sheet.
6
Bake calzones until golden and puffed, 12 to 15 minutes. Remove from oven and cool on baking sheet 5 minutes before serving.

255

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large garlic clove, minced, 2 tablespoons extra virgin olive oil, 5 ounces baby arugula (8 cups packed), 6 ounces whole milk ricotta cheese (2/3 cup), and more.

Yes, Arugula & Ricotta Calzones falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Arugula & Ricotta Calzones

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