Arugula and Ricotta Calzones

Arugula and Ricotta Calzones
Photo by Romulo Yanes


  • 5 ounces baby arugula
  • 1 oiled 17- by 12-inch heavy baking sheet
  • 6 ounces whole-milk ricotta
  • 2 tablespoons extra-virgin olive oil
  • 1 large egg yolk
  • 1 large garlic clove
  • 2 tablespoons finely grated Parmigiano-Reggiano
  • + 4 more ingredients
    • 1 pound frozen pizza dough
    • ¼ teaspoon salt
    • 1/8 teaspoon black pepper
    • 3 ounces whole-milk mozzarella, coarsely grated

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 arugu...

View full recipe at Epicurious


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