Arugula and ricotta calzones (recipe)

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Arugula and ricotta calzones (recipe)
NameArugula & ricotta calzones
IngredientsGarlic clove Extra virgin olive oil Baby arugula Whole milk ricotta cheese Mozzarella cheese Parmigiano-reggiano cheese Salt Black pepper
Cooktime (in hours)0.333333333
Preptime (in hours)0.416666667
Totaltime (in hours)0.75
Keto friendlinessKeto friendly
Calories231.9
Fat19.1
Protein12.1
Carbohydrate3.6
Fiber0.6
Net carbohydrates3
Sugar1.1
Saturated fat8.1
Cholesterol (mg)92.7
Sodium368.7
Servings4
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Arugula and ricotta calzones (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Arugula and ricotta calzones (recipe) image(external)

Recipe instructions

  1. Put oven rack in lower third of oven and preheat oven to 450 8F.
  2. Cook garlic in oil in a 12-inch heavy skillet over moderate heat for 1 to 2 minutes, until golden. Add arugula and cook, stirring frequently, until wilted, 2 to 3 minutes. Drain arugula and remove as much water as possible, then coarsely chop.
  3. Stir together ricotta, mozzarella, Parmigiano-Reggiano, yolk, salt, and pepper until blended. Stir arugula into mixture.
  4. Quarter pizza 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.
  5. Beginning at 1 end and working toward the other, stretch sealed edge outward, pinching and rolling edge to form a rope, and transfer to baking sheet. Make 3 more calzones in same manner, transferring to baking sheet.
  6. Bakecalzones until golden and puffed, 12 to 15 minutes. Remove from oven and cool on baking sheet 5 minutes before serving.

    Food tags
    Cheese, Greens, Vegetable,


Arugula and ricotta calzones (recipe) details

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Time:
Prep Time in Hours and Mins:45M

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Contributors: Prab R. Tumpati, MD