Best 2 Arugula Ricotta Calzones Recipes

Indulge in the delectable flavors of Arugula Ricotta Calzones, a delightful combination of savory ingredients wrapped in a crispy and golden brown crust. These handheld delights are perfect for a quick meal or a satisfying snack. With a filling of creamy ricotta cheese, peppery arugula, juicy tomatoes, and a hint of garlic, these calzones deliver a burst of flavors in every bite. Accompany your calzones with a tangy marinara sauce for an extra layer of taste. This recipe includes detailed instructions for making the calzone dough from scratch, ensuring a perfect texture and flavor. Alternatively, you can opt for store-bought pizza dough to save time. Experiment with different variations, such as adding sautéed mushrooms or sun-dried tomatoes to the filling, or brushing the calzones with olive oil and sprinkling them with herbs before baking. Whichever way you choose to prepare them, these Arugula Ricotta Calzones are sure to become a favorite in your kitchen.

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ARUGULA & RICOTTA CALZONES

Arugula & Ricotta Calzones image

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

Provided by lucid501

Categories Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

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

Arugula and Ricotta Calzones image

Categories Bake Vegetarian Kid-Friendly Quick & Easy Mozzarella Ricotta Arugula Gourmet Small Plates

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

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.

Tips:

Use fresh arugula for the best flavor. If you can't find arugula, you can substitute another leafy green, such as spinach or kale.
To make sure the calzones are crispy, cook them in a hot oven. The ideal temperature is 400 degrees Fahrenheit.
If you don't have a pizza stone, you can bake the calzones on a greased baking sheet.
Be careful not to overfill the calzones, or they will be difficult to fold and seal.
Serve the calzones warm with your favorite dipping sauce, such as marinara sauce or ranch dressing.

Conclusion:

Arugula ricotta calzones are a delicious and easy-to-make appetizer or main course. They are perfect for a party or a quick weeknight meal. With their crispy crust, creamy ricotta filling, and flavorful arugula, these calzones are sure to be a hit with everyone who tries them.