Ricotta and Arugula Calzones

Ricotta and Arugula Calzones


Makes 4 servings.

  • 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 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

  • An oiled 17 by 12-inch heavy baking sheet


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

  2. Cook garlic in olive oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until golden, 1 to 2 minutes.

  3. Add arugula and cook, stirring frequently, until wilted, 2 to 3 minutes.

  4. Transfer to a sieve and press hard on arugula to squeeze out as much excess liquid as possible, then coarsely chop.

  5. Stir together ricotta, mozzarella, Parmigiano-Reggiano cheese, yolk, salt, and pepper until blended, then stir in arugula.

  6. Quarter dough, then roll out each piece into an 8-inch round with a rolling pin.

  7. 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.

  8. Press edges together to seal.

  9. Beginning at 1 end and working toward the other, stretch sealed edge outward, pinching and rolling edge to form a rope.

  10. Transfer to baking sheet.

  11. Make 3 more calzones in same manner, transferring to baking sheet.

  12. Bake calzones until golden and puffed, 12 to 15 minutes.

  13. Cool on baking sheet 5 minutes before serving.

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