Arugula and Ricotta Calzones

Ingredients

• 8 cups baby arugula packed
• 0.1 teaspoon pepper black
• 1 large egg yolk 
• 1 large garlic clove minced
• 2 tablespoons olive oil extra virgin extra-virgin
• 2 tablespoons parmesan grated finely
• 1 lb pizza dough frozen thawed
• 0.3 teaspoon salt 
• 3 oz whole-milk mozzarella grated
• 0.7 cup whole-milk ricotta cheese 

Equipment

• frying pan
• baking sheet
• oven
• sieve
• rolling pin

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.
3. Add arugula and cook, stirring frequently, until wilted, 2 to 3 minutes.
4. Transfer to a sieve and press hard on arugula to squeeze out as much excess liquid as possible, then coarsely chop.
5. Stir together ricotta, mozzarella, Parmigiano-Reggiano, yolk, salt, and pepper until blended, then stir in arugula.
6. 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.
7. Transfer to baking sheet. Make 3 more calzones in same manner, transferring to baking sheet.
8. Bake calzones until golden and puffed, 12 to 15 minutes. Cool on baking sheet 5 minutes before serving.