Arugula & Ricotta Calzones

Total Time
Prep 25 mins
Cook 20 mins

This came from the Bon Appetit website. I want to try it, so I'm posting it here for safe-keeping. ZWT 3: Italian

Ingredients Nutrition


  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.
Most Helpful

This was yummy! I made 2 HUGE calzones. Next time I'll actually follow the directions and make 4 because they were just too big. LOL. I added sausage to DH's and he LOVED this. YUM!! Thanks for sharing.

dicentra December 30, 2006

Good! I used baby spinach 8 cups but it wasn`t packed. This did make more filling then needed. Also should do an egg wash with the egg white that wasn`t used to give a little shine to the dough. All in all this was very good!

Rita~ February 09, 2006