Step 1

We developed this recipe using BelGioioso Ricotta Con Latte Whole Milk Ricotta Cheese.

Step 2

Adjust oven rack to upper-middle position and heat oven to 450 degrees. Toss carrots, fennel, onion, 2 tablespoons oil, ½ teaspoon salt, and ½ teaspoon pepper together on rimmed baking sheet. Roast vegetables until well browned and tender, 25 to 30 minutes; transfer to plate and set aside.

Step 3

Stir ricotta, Calabrian chiles, lemon zest, ¼ teaspoon salt, and ¼ teaspoon pepper together in bowl. Toss arugula, lemon juice, and remaining pinch salt and pinch pepper together in second bowl.

Step 4

Arrange rolls cut side up on now-empty sheet and brush cut sides with remaining 3 tablespoons oil. Bake rolls until golden brown, 2 to 5 minutes. Spread ricotta mixture on cut sides of rolls. Distribute vegetable mixture and arugula evenly among roll bottoms, then cap with roll tops. Serve.