A divine vegetarian calzone recipe !

You may know Arugula by another name — rucola, rugola, salad rocket, roquette, garden rocket, Mediterranean rocket, Italian cress or Roman rocket. Nevertheless Arugula is a piquant little leaf, whose flavor can be described as pungent or pepper-mustard-like. Because it is so robust by itself, Arugula is usually paired with mild-flavored greens in order to create a well-balanced salad. It is delicious when sautéed in olive oil. Almost any green can be substituted for arugula, but the best equivalents are escarole, Belgian endive, and dandelion greens.

 Elephant garlic is more directly connected to the leek than to the standard malodorous rose. The bulbs are quite large and can tip the scales at over 1lb a piece. One clove of elephant garlic is sometimes as large as an entire bulb of regular garlic. That sounds like a lot of garlic. But is it, really? Taste-wise, elephant garlic is to regular garlic,as a leek is to an onion. The flavor is milder and somewhat sweeter. 

Ingredients:
1 minced clove of elephant garlic
1 clove of regular
2 TBSP extra-virgin olive oil
8 cups of packed baby arugula
2/3 Cup ricotta cheese
3 oz grated mozzarella cheese
2 TBSP grated Parmigian-Reggiano Cheese
1 large egg yolk
1/4 tsp salt
1/8 tsp black pepper
1 lb thawed, frozen pizza dough
Egg was to seal calzones


Directions:
Place oven rack in lower third of oven and preheat to 450°.
Sauté the regular garlic in oil a heavy skillet low heat, stirring frequently, for one minute. Add the arugula and sauté stirring frequently, until wilted, 2 to 3 minutes. During the last forty-five seconds of cooking, add the minced elephant garlic. Transfer mixture to a colander and press the arugula to rid it of as much moisture as possible. Coarsely chop.
Stir together the three cheeses, egg yolk, salt and pepper mix until well-blended. Stir in arugula.
Divide pizza dough by 1/4, and roll each section into an 8” sphere. Put one fourth of cheese filling in center of 1 sphere and fold dough in half to enclose filling, thus forming a semi-circle. Brush lightly with egg was then press edges together to seal. Beginning at one end and working in the direction of the other end, extend the sealed edge outward, rolling and pinching to form a rope. Place calzone on baking sheet. Repeat the process for the remaining three calzones.
Bake calzones until puffy and golden; about 13 minutes. Allow to cool for 5 minutes before serving.