Arugula and Ricotta Calzones

Name: Arugula and Ricotta Calzones
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 2 liters oz baby arugula packed); 0 teaspoons black pepper; 1 large egg yolk; 1 large garlic clove, minced; 2 Tbsps extra-virgin olive oil; 2 Tbsps finely grated Parmigiano-Reggiano; 454 grams frozen pizza dough, thawed; 0 teaspoons salt; 85 grams whole-milk mozzarella, coarsely grated; 158 milliliters oz whole-milk ricotta

Arugulan and Ricotta Calzones might be just the main course you are searching for. One serving contains 439 calories, 21g of protein, and 13g of fat. This recipe serves 4. This recipe covers 12% of your daily requirements of vitamins and minerals. If you have baby arugula, salt, whole-milk mozzarella, and a few other ingredients on hand, you can make it. To use up the egg yolk you could follow this main course with the Apricot Crumbles as a dessert. From preparation to the plate, this recipe takes around 45 minutes. Arugula & Ricotta Calzones, Sausage and Ricotta Calzones, and Kale, Mushroom, and Ricotta Calzones are very similar to this recipe.

Instructions

Put oven rack in lower third of oven and preheat oven to 450°F.

Equipment you will use

Oven

Cook garlic in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until golden, 1 to 2 minutes.

Ingredients you will need

Garlic

Cooking Oil

Equipment you will use

Frying Pan

Add arugula and cook, stirring frequently, until wilted, 2 to 3 minutes.

Ingredients you will need

Arugula

Transfer to a sieve and press hard on arugula to squeeze out as much excess liquid as possible, then coarsely chop.

Ingredients you will need

Arugula

Equipment you will use

Sieve

Stir together ricotta, mozzarella, Parmigiano-Reggiano, yolk, salt, and pepper until blended, then stir in arugula.

Ingredients you will need

Mozzarella

Parmigiano Reggiano

Arugula

Ricotta Cheese

Pepper

Salt

Egg Yolk

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.

Ingredients you will need

Cheese