Arugula and Ricotta Calzones

From the kitchen of Carly

Crispy-edged calzones stuffed with wilted peppery arugula folded into creamy ricotta and melted mozzarella. Golden garlic and sharp Parmigiano tie the whole thing together. Handheld, satisfying, and ready in under 30 minutes.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 large garlic clove, minced
  • 12 tablespoons extra-virgin olive oil
  • 15 oz baby arugula (8 cups packed)
  • 16 oz whole-milk ricotta (2/3 cup)
  • 13 oz whole-milk mozzarella, coarsely grated
  • 12 tablespoonsfinely grated Parmigiano-Reggiano
  • 11 large egg yolk
  • 11/4 teaspoon salt
  • 11/8 teaspoon black pepper
  • 11 lb frozen pizza dough, thawed
  • 1an oiled 17- by 12-inch heavy baking sheet

Instructions

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

  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.

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

  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.

  5. Bake calzones until golden and puffed, 12 to 15 minutes. Cool on baking sheet 5 minutes before serving.