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- Ricotta and Arugula Calzones
- (Calzone di Ricotta e Rucola)
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- Ingredients:
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- 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
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- Directions:
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- Put oven rack in lower third of oven and preheat oven to 450°F.
Cook garlic in olive 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 cheese, 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. Makes 4 servings.
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- That's it!
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