Ingredients for Arugula Ricotta Calzones
- Garlic Clove
- Extra Virgin Olive Oil
- Baby Arugula
- Whole Milk Ricotta Cheese
- Mozzarella Cheese
- Parmigiano Reggiano Cheese
- Egg Yolk
- 1/2 teaspoon salt
- Black Pepper
- 1 pound pizza dough (store-bought or homemade), divided into 4 equal pieces
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How to Make Arugula Ricotta Calzones
- Preheat oven to 450°F (232°C). Position oven rack in the lower third of the oven.
- Heat olive oil in a 12-inch heavy skillet over medium heat. Add minced garlic and cook for 1-2 minutes, until fragrant and lightly golden.
- Add arugula to the skillet and cook, stirring frequently, until wilted (about 2-3 minutes).
- Remove arugula from skillet and drain thoroughly. Chop coarsely.
- In a medium bowl, combine ricotta, mozzarella, Parmigiano-Reggiano, egg yolk, salt, and pepper. Mix until well blended.
- Gently stir in the chopped arugula.
- On a lightly floured surface, roll each piece of pizza dough into an 8-inch circle.
- Place 1/4 of the cheese and arugula mixture in the center of each circle.
- Fold the dough in half to form a half-moon shape. Press the edges firmly to seal.
- Crimp the edges by pinching and rolling them to create a decorative border. Transfer calzones to a baking sheet.
- Repeat with the remaining dough and filling.
- Bake calzones for 12-15 minutes, or until golden brown and puffed.
- Let cool on the baking sheet for 5 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
4g
Fat
40g
Carbs
1g
