Best 2 Arugula Ricotta Calzones Recipes

Arugula ricotta calzones are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or even a snack. They are made with a simple dough that is filled with a mixture of ricotta cheese, arugula, and Parmesan cheese, then baked until golden brown. Calzones are a great way to use up leftover ingredients, and they can be customized to your liking. With the right ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy.

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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.
Don't overcook the calzones, or the ricotta cheese will become dry and crumbly.
Serve the calzones immediately with your favorite dipping sauce.
To make the calzones ahead of time, assemble them and then freeze them. When you're ready to cook them, defrost them overnight in the refrigerator or at room temperature for 30 minutes.
You can also make the calzone dough ahead of time. Wrap it in plastic wrap and refrigerate it for up to 3 days, or freeze it for up to 3 months.

Conclusion:

Arugula ricotta calzones are a delicious and easy-to-make appetizer or main course. They're perfect for a party or a weeknight meal. With a few simple ingredients, you can create a flavorful and satisfying dish that everyone will enjoy. So next time you're looking for a quick and easy recipe, give arugula ricotta calzones a try.

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