Arugula and Ricotta Calzones
['1 large garlic clove, minced', '2 tablespoons 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 tablespoonsfinely grated Parmigiano-Reggiano', '1 large egg yolk', '1/4 teaspoon salt', '1/8 teaspoon black pepper', '1 lb frozen pizza dough, thawed', 'an oiled 17- by 12-inch heavy baking sheet']
Put oven rack in lower third of oven and preheat oven to 450°F.
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.
Stir together ricotta, mozzarella, Parmigiano-Reggiano, yolk, salt, and pepper until blended, then stir in arugula.
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.
Bake calzones until golden and puffed, 12 to 15 minutes. Cool on baking sheet 5 minutes before serving.
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