Arugula & Ricotta Calzones |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I want to try it, so I'm posting it here for safe-keeping. Ingredients:
1 large garlic clove, minced |
2 tablespoons extra virgin olive oil |
5 ounces baby arugula (8 cups packed) |
6 ounces whole milk ricotta cheese (2/3 cup) |
3 ounces mozzarella cheese, coarsely grated |
2 tablespoons finely grated parmigiano-reggiano cheese |
1 large egg yolk |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1 lb frozen pizza dough, thawed |
Directions:
1. Put oven rack in lower third of oven and preheat oven to 450°F.
2. Cook garlic in oil in a 12-inch heavy skillet over moderate heat for 1 to 2 minutes, until golden. Add arugula and cook, stirring frequently, until wilted, 2 to 3 minutes. Drain arugula and remove as much water as possible, then coarsely chop.
3. Stir together ricotta, mozzarella, Parmigiano-Reggiano, yolk, salt, and pepper until blended. Stir arugula into mixture.
4. Quarter pizza 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.
5. Beginning at 1 end and working toward the other, stretch sealed edge outward, pinching and rolling edge to form a rope, and transfer to baking sheet. Make 3 more calzones in same manner, transferring to baking sheet.
6. Bake calzones until golden and puffed, 12 to 15 minutes. Remove from oven and cool on baking sheet 5 minutes before serving.
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