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| INGREDIENTS |
| 1 |
(10 ounce) can refrigerated pizza dough (i.e. Pillsbury) |
| 1/4 c. |
pizza sauce (low sodium preferred) |
| 1 c. |
part-skim mozzarella cheese |
| 4 oz. |
reduced fat ricotta cheese |
| 1 tsp. |
oregano |
| |
nonfat cooking spray |
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| RECIPE |
- Preheat oven to 425°F.
- Open dough can and place on a work surface. Roll out and cut two 6-inch circles. Rework scraps, roll out, and cut out another two 6-inch circles for a total of 4 circles. Discard remaining scraps.
- Place the dough circles on the work surface. Spread each circle with 1 tablespoon pizza sauce to within 1/4 inch of the edge. Place 1/4 cup of the mozzarella cheese near the center of each circle. Top each with 1 tablespoon ricotta cheese and sprinkle with 1/4 teaspoon oregano.
- Dampen the edges of each circle with a little water. Fold circles in half, enclosing the cheese filling. Crimp the edges by pressing down with the tines of a fork along the edge. Cut two small slits in the top for steam vents. Cover and refrigerate until ready to bake.
- Lightly coat a baking sheet with cooking spray. Place pizza pockets on prepared baking sheet. Bake until golden brown, about 10 minutes.
- Allow to cool for a few minutes before eating.
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| SERVING SUGGESTION |
SERVING SIZE:
1 pie
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
266 |
|
| Total Fat |
8 g |
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| Sodium |
593mg |
|
| Total Carbohydrates |
33 g |
|
| Fiber |
1 g |
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| Protein |
15 g |
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