Mushroom and Goat Cheese Calzones

Wash your hands and clean the work surface. Rinse the mushrooms and rosemary under running water and dry thoroughly before preparing them. Remove any damaged arugula leaves; rinse and dry the arugula unless it is labeled ready-to-eat or prewashed. Keep the arugula refrigerated until serving.

Position oven racks in the upper and lower thirds of the oven and heat to 425°F. Line both baking sheets with parchment paper. Divide the dough into four equal pieces, approximately 6 ounces each, and shape into balls. Cover with a clean kitchen towel and let rest at room temperature for about 30 minutes while you prepare and cool the filling.

Heat 1 tablespoon of the olive oil in the skillet over medium-high heat. Add half the mushrooms and spread them out. Cook for 8–10 minutes, stirring occasionally, until well browned and their released moisture has evaporated. Transfer to the large plate. Repeat with another 1 tablespoon olive oil and the remaining mushrooms.

Return all the mushrooms to the skillet and reduce the heat to medium. Add the garlic, rosemary, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, for 1 minute, until fragrant. If any liquid remains, continue cooking until the pan is dry. Spread the mushrooms on the plate and let cool for 10–15 minutes, until no longer warm.

In a mixing bowl, mash the goat cheese and sour cream together with a fork until softened and combined. Fold in the cooled mushrooms. The filling should be thick and scoopable, without pooled liquid.

Use the measured flour to lightly dust the work surface. Roll each dough ball into an 8-inch round, keeping the remaining balls covered while you work. If the dough springs back, cover it and let it relax for 5 minutes before continuing. Divide the filling equally among the four rounds, placing it on one half of each and leaving a 1-inch border.

Fold the uncovered half of each round over the filling to form a half-moon. Gently press out trapped air without squeezing the filling toward the edges. Press the edges firmly together, then fold the sealed border over itself and crimp securely with your fingers. Transfer two calzones to each baking sheet, leaving space between them. Brush the tops with the reserved 1 tablespoon olive oil, dividing it among all four calzones. Cut two short steam vents in the top of each.

Wash your hands and clean any flour-covered surfaces and utensils before preparing the salad. In a clean mixing bowl, whisk the remaining 1 tablespoon olive oil with the lemon juice, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Just before serving, add the arugula and toss lightly. Divide the salad among four plates and serve with one calzone per person.