Arugula and Ricotta Calzones

  • large garlic clove, minced
  • 2 Tablespoons  extra-virgin olive oil
  • 5 Ounces  baby arugula (8 cups packed)
  • 6 Ounces  whole-milk ricotta (2/3 cup)
  • 3 Ounces  whole-milk mozzarella, coarsely grated
  • 2 Tablespoons  finely grated Parmigiano-Reggiano
  • large egg yolk
  • 1/4 Teaspoon  salt
  • 1/8 Teaspoon  black pepper
  • 1 lb  frozen pizza dough, thawed
  • 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 tablespoons finely grated Parmigiano-Reggiano
  • finely grated Parmigiano-Reggiano

  • 1 large egg yolk
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 lb frozen pizza dough, thawed
Using prepared pizza dough, you can make these homemade cheese-filled calzones just as fast as your favorite pizzeria could deliver them.

Directions RichSnippets

Click Here For Directions

Recipe Details

Preparation Time: 
25 minutes
Cooking Time: 
20 minutes
Total Time: 
45 minutes
Serves: 
4

Nutrition

Calories per serving:

1,125 calories

Dietary restrictions:

Balanced, High Fiber Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

56%

Servings:

4
  • Fat 196g 301%
  • Carbs 484g 161%
  • Saturated 81g 406%
  • Fiber 29g 117%
  • Sugars 17g
  • Monounsaturated 79g
  • Polyunsaturated 23g
  • Protein 196g 392%
  • Cholesterol 548mg 183%
  • Sodium 9,299mg 387%
  • Calcium 3,741mg 374%
  • Magnesium 490mg 122%
  • Potassium 2,665mg 76%
  • Iron 34mg 192%
  • Zinc 21mg 139%
  • Phosphorus 2,873mg 410%
  • Vitamin A 1,286µg 143%
  • Vitamin C 45mg 75%
  • Thiamin (B1) 5mg 306%
  • Riboflavin (B2) 4mg 259%
  • Niacin (B3) 41mg 207%
  • Vitamin B6 1mg 54%
  • Folic Acid (B9) 2,091µg 523%
  • Vitamin B12 6µg 106%
  • Vitamin D 3µg 1%
  • Vitamin E 13mg 65%
  • Vitamin K 362µg 452%
See detailed nutritional info Have a question about nutritional data? Let us know.
Rate this Recipe

The Daily Meal Editors and Community Say...