Arugula Ricotta Calzones Recipe

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

How to Make Arugula Ricotta Calzones

1. Preheat oven to 450°F (232°C). Position oven rack in the lower third of the oven.
2. 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.
3. Add arugula to the skillet and cook, stirring frequently, until wilted (about 2-3 minutes).
4. Remove arugula from skillet and drain thoroughly. Chop coarsely.
5. In a medium bowl, combine ricotta, mozzarella, Parmigiano-Reggiano, egg yolk, salt, and pepper. Mix until well blended.
6. Gently stir in the chopped arugula.
7. On a lightly floured surface, roll each piece of pizza dough into an 8-inch circle.
8. Place 1/4 of the cheese and arugula mixture in the center of each circle.
9. Fold the dough in half to form a half-moon shape. Press the edges firmly to seal.
10. Crimp the edges by pinching and rolling them to create a decorative border. Transfer calzones to a baking sheet.
11. Repeat with the remaining dough and filling.
12. Bake calzones for 12-15 minutes, or until golden brown and puffed.
13. Let cool on the baking sheet for 5 minutes before serving. Enjoy!