One 10-ounce can refrigerated pizza dough
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
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 four 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 ten minutes.
Allow to cool for a few minutes before eating.
Recipe makes four servings.
Nutrition information per serving:
Total Fat: 8g
Saturated Fat: 4.0g
Calories from fat: 27%
Exchanges: 1/2 carbohydrate, 3 fat Dietary Exchanges: 1 medium fat protein, 2 carbohydrate (bread/starch