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
-
Put oven rack in lower third of oven and preheat oven to 450ºF.
-
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.
-
Stir together ricotta, mozzarella, Parmigiano-Reggiano, yolk, salt, and pepper until blended, then stir in arugula.
-
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.
-
Bake calzones until golden and puffed, 12 to 15 minutes. Cool on baking sheet 5 minutes before serving.
