2000s Recipes + Menus
Arugula and Ricotta Calzones
Serves4
- Active Time:25 min
- Start to Finish:45 min
February 2006
Using prepared pizza dough, you can make these homemade cheese-filled calzones just as fast as your favorite pizzeria could deliver them.
- 1 large garlic clove, minced
- 2 tablespoons extra-virgin olive oil
- 5 oz baby arugula (8 cups packed)
- 6 oz whole-milk ricotta (2/3 cup)
- 3 oz whole-milk mozzarella, coarsely grated
- 2 tablespoons finely grated Parmigiano-Reggiano
- 1 large egg yolk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 lb frozen pizza dough, thawed
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Special equipment:
an oiled 17- by 12-inch heavy baking sheet
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Put oven rack in lower third of oven and preheat oven to 450ºF.
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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.
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Stir together ricotta, mozzarella, Parmigiano-Reggiano, yolk, salt, and pepper until blended, then stir in arugula.
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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.
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Bake calzones until golden and puffed, 12 to 15 minutes. Cool on baking sheet 5 minutes before serving.
- Keywords
- ruth cousineau,
- seasonal,
- quick kitchen,
- italian,
- cheese
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