Arugula and Ricotta Calzones

I was craving a calzone, and it occurred to me I had all of the necessary ingredients right in my fridge. Don’t you love it when that happens?

Arugula and Ricotta Calzones
Recipe by Just the Tip / Inspired by Gourmet magazine

Serves 4

Here’s what I used:

  • 1 large garlic clove, minced
  • 2 tbsp extra-virgin olive oil
  • 5 oz baby arugula
  • 6 oz whole-milk ricotta (2/3 cup)
  • 3 oz shredded mozzarella
  • 2 tablespoons parmigiano-reggiano cheese
  • 1 large egg
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 lb whole wheat pizza dough

Here’s what I did:

  1. Preheat oven to 450°F.
  2. Cook garlic in oil in heavy saute pan over medium heat, stirring frequently, until golden, 1 to 2 minutes.
  3. Add arugula and cook, stirring frequently, until wilted, 2 to 3 minutes.
  4. Transfer to a colander and press hard on arugula to squeeze out as much excess liquid as possible, then coarsely chop.
  5. Stir together ricotta, mozzarella, Parmigiano-Reggiano, yolk, salt, and pepper until blended. Stir in arugula.
  6. Quarter the dough and roll out each piece into an 8-inch round. Put 1/4 of cheese mixture (about 1/3 cup) in center of 1 round and fold dough in half to enclose filling and form a half-circle. Press edges together to seal.
  7. Continue with the other three calzones andtransfer to baking sheet that’s been sprayed with olive oil.
  8. Bake calzones until golden and puffed, about 15 minutes. Cool on baking sheet 5 minutes before serving.

One thought on “Arugula and Ricotta Calzones

  1. Tricia says:

    I wasn’t even hungry when I gobbled this.

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