Ingredients
1
large garlic clove, minced
2
tbsp 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
tbsp finely grated Parmigiano-Reggiano
1
lb frozen pizza dough, thawed
Special equipment: an oiled 17- by 12-inch heavy baking sheet
Directions
1.
Put oven rack in lower third of oven and preheat oven to 450°F.
2.
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.
3.
Stir together ricotta, mozzarella, Parmigiano-Reggiano, yolk, salt, and pepper until blended, then stir in arugula.
4.
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.
5.
Bake calzones until golden and puffed, 12 to 15 minutes. Cool on baking sheet 5 minutes before serving.
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