Best Arugula Ricotta Calzones Recipes

Arugula and Ricotta Calzones image

Yield Makes 4 servings

Number Of Ingredients 12

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 tablespoonsfinely grated Parmigiano-Reggiano
1 large egg yolk
1/4 teaspoon salt
1/8 teaspoon black pepper
1 lb frozen pizza dough, thawed
Special Equipment
an oiled 17- by 12-inch heavy baking sheet

Steps:

Put oven rack in lower third of oven and preheat oven to 450°F.
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.

Arugula & Ricotta Calzones image

Provided by lucid501

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

Put oven rack in lower third of oven and preheat oven to 450°F.
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.
Stir together ricotta, mozzarella, Parmigiano-Reggiano, yolk, salt, and pepper until blended. Stir arugula into mixture.
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.
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.
Bake calzones until golden and puffed, 12 to 15 minutes. Remove from oven and cool on baking sheet 5 minutes before serving.

Nutrition Facts : Calories 231.9, Fat 19.1, SaturatedFat 8.1, Cholesterol 92.7, Sodium 368.7, Carbohydrate 3.6, Fiber 0.6, Sugar 1.1, Protein 12.1

Arugula and Ricotta Calzones image

Provided by @MakeItYours

Number Of Ingredients 11

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 tablespoonsfinely grated Parmigiano-Reggiano
1 large egg yolk
1/4 teaspoon salt
1/8 teaspoon black pepper
1 lb frozen pizza dough, thawed
Special equipment: an oiled 17- by 12-inch heavy baking sheet

Steps:

Preparation Put oven rack in lower third of oven and preheat oven to 450°F.
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.