Ingredients
- 1 can refrigerated pizza dough - (10 oz)
- 1/4 cup jarred pizza sauce
- 1 cup part-skim shredded mozzarella cheese
- 1/4 cup reduced-fat ricotta cheese
- 1 teaspoon crushed dried oregano
- Vegetable cooking spray as needed
Make it step by step
- 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.
- Preheat oven to 425 degrees.
- 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.
- This recipe yields 4 servings.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.