Ingredients
all-purpose flour
2 lb. thawed frozen pizza dough
2 poblano chiles
2 c. (packed) farmstead cheddar cheese
2 tbsp. jarred pimientos
Salt and freshly ground pepper
1/2 lb. smoked ham
2 4-ounce bunches of arugula
Preparation
Step 1Preheat a large baking sheet in a 500°F oven for 10 minutes and carefully spray it with oil. Meanwhile, on a lightly floured work surface, roll or stretch each ball of dough into a 9-inch round.Step 2In a medium bowl, combine the chiles, 1 3/4 cups of the cheddar, the pimientos, a pinch of salt and 1/4 teaspoon of pepper; mash to a coarse paste with a fork.Step 3Arrange the ham on the bottom half of each dough round. Top with the arugula and season lightly with salt and pepper. Spread the chile-cheddar mixture over the arugula to within 1/2 inch of the edge, pressing it slightly to compact. Fold the top half of the dough over the filling, pressing to release any trapped air; pinch the edges to seal.Step 4Transfer the calzones to the prepared baking sheet. Sprinkle the remaining 1/4 cup of cheddar on top and bake for 8 minutes, or until golden and crisp.Step 5Wine Recommendation: Light, spicy Rhône red: 2003 Jean-Luc Colombo Les Abeilles Côtes-du-Rhône.
