ARUGULA & RICOTTA CALZONES
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
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
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Painter Working
[email protected]These calzones were so good! I'll definitely be making them again.
Melissa Wren
[email protected]I'm not sure what I did wrong, but my calzones turned out dry and bland. I think I might have overcooked them.
B Famous
[email protected]These calzones were a great way to use up some leftover arugula. They were also a great way to get my kids to eat their vegetables.
Qaisar Abbas
[email protected]I was looking for a quick and easy weeknight meal, and these calzones fit the bill perfectly. They were ready in less than 30 minutes and they were a hit with my family.
Mohammed Kola
[email protected]These calzones were delicious! I especially loved the crispy dough. I'll definitely be making these again.
mohammed helmy
[email protected]These calzones were a bit too greasy for my taste. I think I'll try baking them instead of frying them next time.
Sir Br
[email protected]I'm not a big fan of arugula, but I loved these calzones. The ricotta cheese and mozzarella cheese helped to balance out the bitterness of the arugula.
Saeedbhutto Saeedbhutto
[email protected]These calzones are amazing! The combination of arugula, ricotta, and mozzarella is perfect. I'll definitely be making these again and again.
Happy Cabbage
[email protected]I followed the recipe exactly, but my calzones didn't turn out as good as I expected. The dough was too thick and the filling was bland.
Bizuneh Gelaw
[email protected]These calzones were delicious! The arugula and ricotta filling was creamy and flavorful, and the dough was crispy and golden brown. I'll definitely be making these again soon.
Parbati hotel And lodge
[email protected]I added some chopped sun-dried tomatoes to the filling, and they were a great addition. I'll definitely be making these again.
Nia Ansari
[email protected]These calzones were a great way to use up some leftover ricotta cheese. They were quick and easy to make, and they tasted great!
Future Mh
[email protected]The dough was a little too thick for my taste, but the filling was delicious. I'll try rolling the dough out thinner next time.
Talha Hussain
[email protected]These calzones were so easy to make! I had them in the oven in less than 30 minutes. They're perfect for a quick and easy weeknight meal.
syed umer shahg
[email protected]I'm not usually a fan of arugula, but it was surprisingly delicious in these calzones. The ricotta cheese helped to balance out the bitterness of the arugula, and the dough was cooked to perfection.
HUSSAM ALSUNNI
[email protected]These calzones were a hit with my family! The arugula and ricotta filling was flavorful and creamy, and the dough was crispy and golden brown. I'll definitely be making these again.