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Arugula and Ricotta Calzones Recipe
Nutrition
Cal/Serving: 543Daily Value: 27%
Servings: 4
Balanced
Vegetarian, Sugar-Conscious
| Fat | 23g | 35% |
| Saturated | 9g | 47% |
| Carbs | 60g | 20% |
| Fiber | 4g | 15% |
| Sugars | 2g | 0% |
| Protein | 23g | 46% |
| Cholesterol | 43mg | 14% |
| Sodium | 1100mg | 46% |
| Calcium | 426mg | 43% |
| Magnesium | 60mg | 15% |
| Potassium | 327mg | 9% |
| Iron | 4mg | 23% |
| Zinc | 2mg | 16% |
| Vitamin A | 1230IU | 25% |
| Vitamin C | 6mg | 9% |
| Thiamin (B1) | 1mg | 37% |
| Riboflavin (B2) | 1mg | 31% |
| Niacin (B3) | 5mg | 26% |
| Vitamin B6 | 0mg | 5% |
| Folic Acid (B9) | 258µg | 65% |
| Vitamin B12 | 1µg | 12% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 2mg | 8% |
| Vitamin K | 45µg | 56% |
| Fatty acids, total monounsaturated | 9g | 0% |
| Fatty acids, total polyunsaturated | 3g | 0% |
Have a question about the nutrition data? Let us know.
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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 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
DIRECTIONS
Click here for DirectionsRecipe Details
| Prep | |
| Cook | |
| Total Time | |
| Servings | 4 servings |
