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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
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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.
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