Arugula and ricotta calzones from Gourmet Magazine, February 2006 (page 82) by Ruth Cousineau

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on September 07, 2014

    This makes a good calzone filling; I made it a little more substantial by adding prosciutto and a few leftover roasted vegetables, and also used buffalo mozzarella. For the dough, I doubled the "leisurely" pizza dough recipe from Smitten Kitchen. Since doubling the recipe meant I ended up with about 1/3 more dough than needed, I should have further increased the filling, or else saved some of the dough for another use. Yet did I do this? Well, no, and the calzones ended up a little on the miserly side as a result (my fault, not the recipe's).

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